Source: Enlitened Kosher Cooking by Nechama Cohen

A rich, yet light frosting made with tahini, soy milk and vanilla.

Servings

4 oz whipped fat-free topping
0.75 cup low fat vanilla soy milk
5 tbsp sweetener (sugar substitute)
2 tsp vanilla extract
3 raw egg yolks
1 pinch salt
6 tbsp tahini
0.5 oz fresh lemon juice

1 In a small saucepan over low heat, mix whipped topping, soy milk, sugar substitute and vanilla, bringing just to the boiling point. Remove from heat.
2 Using a bowl and wire whisk, beat egg yolks together with salt. Slowly pour 1 cup of the soy milk mixture into yolks, while constantly whisking.
3 When soy milk and eggs are totally blended, slowly pour this mixture back into rest of the soy milk mixture and again bring just to the boiling point. Remove from heat.
4 Add tahini, 1 tablespoon at a time. As it begins to thicken, add lemon juice and continue mixing to a smooth consistency.
5 Refrigerate at least 1 hour or overnight to thicken. If you do not have the desired consistency when ready to use, add tehina in very small amounts and mix well to thicken.
6 If it is too thick, add more lemon juice and a few drops of water.