Rocky Road Pudding
Makes 6 servings

1/4 cup sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2-1/2 cups low-fat (1%) milk - I use whole milk
2 egg yolks, beaten
2 teaspoons vanilla
6 packets sugar substitute or equivalent of 1/4 cup sugar - I use sugar
1 cup miniature marshmallows
1/4 cup chopped walnuts, toasted

1. Combine sugar, cocoa, cornstarch and salt in small saucepan; mix well. Stir in milk; cook over medium-high heat, stirring constantly, about 10 minutes or until mixture thickens and begins to boil.
2. Pour about 1/2 cup pudding mixture over beaten egg yolks in small bowl; beat well. Pour mixture back into saucepan. Cook over medium heat an additional 10 minutes. Remove from heat; stir in vanilla.
3. Place plastic wrap on surface of pudding. Refrigerate about 20 minutes or until slightly cooled. Remove plastic wrap; stir in sugar substitute. Spoon pudding into 6 dessert dishes; top with marshmallows and nuts. Serve warm or cold.