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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This rich dessert is a winner with everyone. Ingredients:
1/2 cup splenda granular |
5 tablespoons baking cocoa |
3 tablespoons cornstarch |
1/8 teaspoon salt |
2 1/2 cups nonfat milk |
2 egg yolks, lightly beaten |
2 teaspoons vanilla extract |
1 cup miniature marshmallow |
1/4 cup chopped walnuts, toasted |
Directions:
1. In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.
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