Chocolate Pudding with Marshmallows

 

2

eggs

2

egg whites

1/2

cup sugar

1/3

cup baking cocoa

2

tablespoons cornstarch

2

cups fat-free (skim) milk

1

tablespoon butter or margarine

1

teaspoon vanilla

1/2

cup miniature marshmallows

• 1 In medium bowl, slightly beat eggs and egg whites; set aside.
• 2 In 2-quart saucepan, mix sugar, cocoa and cornstarch. Gradually stir in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute.
• 3 Gradually stir at least half of the hot mixture into the eggs, then stir back into hot mixture in saucepan. Cook over low heat, stirring constantly, until thickened; remove from heat. Stir in butter and vanilla.
• 4 Spoon into six 1/2-cup custard cups or ramekins. Top with marshmallows. Serve warm or cold.