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Halva Frosting
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 41.6
Total Carbs 5.7 g
Dietary Fiber 0.2 g
Sugars 3.4 g
Total Fat 2.6 g
Saturated Fat 0.5 g
Unsaturated Fat 1.0 g
Potassium 25.2 mg
Protein 1.1 g
Sodium 12.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 oz  whipped fat-free topping
0 3/4 cup  low fat vanilla soy milk
5 tbsp  sweetener (sugar substitute)
2 tsp  vanilla extract
3 each  raw egg yolks
1 pinch  salt
6 tbsp  tahini
0 1/2 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.

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