Source: Enlitened Kosher Cooking by Nechama Cohen

A dessert cream made with soymilk, tahini and vanilla.

Servings

0.25 cup whipped fat-free topping , light
0.25 cup cold water
0.5 cup low fat vanilla soy milk
1 pinch salt
4 tbsp sweetener (sugar substitute)
2 tsp vanilla extract , or 1 vanilla pod plus 1 teaspoon
2 raw egg yolks
5 tbsp tahini , unprocessed
1 pinch fresh lemon juice , squirt
1 tbsp ground almonds , coarsely (as garnish)

1 In a saucepan over low heat, combine whipped topping, soy milk or regular milk, water, salt, sugar substitute and vanilla and/or vanilla stick (halved). Remove before it boils.
2 In a bowl with a wire whisk, beat the egg yolks. Slowly add half the milk mixture to the beaten eggs, whisking constantly, and pour the mixture back into the pot with the remaining milk.
3 Remove vanilla sticks and add tahini, 1 tablespoon at a time, whisking constantly. Add lemon juice. Mix until it becomes a smooth, thick syrup. It will thicken more as it stands and cools. Use as desired.
4 Garnish: roasted almonds, coarsely ground (1/2 tablespoon per serving)

Pour over dessert pears or any treat.