{"id":17478,"date":"2014-08-18T21:08:43","date_gmt":"2014-08-18T21:08:43","guid":{"rendered":""},"modified":"2014-08-18T21:08:55","modified_gmt":"2014-08-18T21:08:55","slug":"Marisa-Sung-s-Delicious-Diabetic-Dessert","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17478","title":{"rendered":"Marisa Sung’s Delicious Diabetic Dessert"},"content":{"rendered":"

Rocky Road Pudding<\/strong><\/p>\n

Ingredients:<\/strong>
\n1\/4 cup raw Indian white honey
\n3 tbsp. unsweetened cocoa powder
\n3 tbsp. cornstarch
\n1\/8 tsp. Himalayan salt
\n2 1\/2 cups low fat milk
\n2 beaten egg yolks
\n2 tsp. vanilla
\n6 packets of sugar substitute
\n1 cup of miniature marshmallows
\n1\/4 cup chopped walnuts, toasted<\/p>\n

Steps:<\/strong>
\nCombine honey, cocoa, cornstarch and salt in a small saucepan; mix well
\nStir in milk, cook over medium-high heat; stirring constantly for about 10 mins. or until the mixture thickens and begins to boil
\nPour about 1\/2 cup pudding mixture over the beaten egg yolks in a small bowl; beat well
\nPour mixture back into the saucepan
\nCook over medium heat an additional 10 mins.
\nRemove from heat; stir in vanilla
\nPlace plastic wrap on surface of pudding
\nRefrigerate about 20 mins. or until slightly cooled
\nRemove plastic wrap; stir in sugar substitute
\nSpoon pudding into 6 dessert dishes; top with marshmallows and nuts
\nServe warm or cold<\/p>\n

Calories 180, Total Fat 5g, Protein 8g, Carbohydrate 26g, cholesterol 70mg, sodium 118 mg, Dietary Fiber 1g<\/em><\/strong><\/p>\n

Rocky Road<\/strong>
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