This is an easy pudding to fix with a lot of flavor. Can be done at home or at camp. Serves 6 and can be made in about 30 to 40 minutes.
¼ cup sugar
5 Tablespoons unsweetened cocoa powder
3 Tablespoons cornstarch
1/8 teaspoon salt
2½ cups low-fat (1% ) milk
2 egg yolks, beaten
2 teaspoons vanilla
¼ cup Splinda ©
1 cup miniature marshmallows
¼cuo walnuts. toasted and chopped
Combine sugar, cocoa, and salt in small saucepan; mix well. Stir in milk; Place in a 10" Dutch oven over 12 or 13 charcoals, stirring constantly, about 10 to 12 minutes or until mixture thickens and begins to boil. Temper by pouring about ½ cup pudding over the beaten egg yolks in small bowl; beat well. Pour egg mixture with added pudding, back into saucepan. Cook over medium heat, 8 to 10 charcoals, an additional 10 minutes. Remove from heat: stir in vanilla. Place plastic wrap directly on 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 work or cold.
Exchanges: 1 Starch, ½ Milk, 1 Fat
Calories from fat:27%
Total fat: 6g
Saturated fat: 1g
Dietary Fiber: 1g
The D.S. at the end of the recipe name is for "Diabetic Style"
Exchanges and Nutrition info will always be with them.