Ingredients
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
Preparation
In medium bowl, slightly beat eggs and egg whites; set aside.
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.
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.
Spoon into six 1/2-cup custard cups or ramekins. Top with marshmallows. Serve warm or cold.
