• Servings: 5
• Preparation Time: 15
• Sugar substitute equivalent to 1/2 cup sugar
• 5 tablespoons baking cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup miniature marshmallows
• 1/4 cup chopped walnuts, toasted

1. SERVINGS 5 CATEGORY Lower Fat
2. METHOD Chill PREP 15 min.
3. COOK 15 min. TOTAL 30 min.
4. In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt.
5. Stir in milk until smooth.
6. Cook and stir over medium-high heat until thickened and bubbly.
7. Reduce heat; cook and stir 2 minutes longer.
8. Remove from the heat.
9. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
10. Bring to a gentle boil; cook and stir for 2 minutes.
11. Remove from the heat.
12. Gently stir in vanilla.
13. Cool for 15 minutes, stirring occasionally.
14. Transfer to individual dessert dishes.
15. Cover and refrigerate for 1 hour.
16. Just before serving, top with marshmallows and walnuts.
17. Nutrition Facts: 1/2 cup equals 183 calories, 6 g fat (1 g saturated fat), 88 mg cholesterol, 131 mg sodium, 25 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fat-free milk.

"I'm always on the lookout for delicious things to fix for my husband and my 90 year-old mother," shares. "This rich dessert is a winner with everyone."