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Delectable Halva Cream
Source: Enlitened Kosher Cooking by Nechama Cohen

A dessert cream made with soymilk, tahini and vanilla.

Rating:
Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 41.6
Total Carbs 5.2 g
Dietary Fiber 0.3 g
Sugars 3.5 g
Total Fat 3.1 g
Saturated Fat 0.6 g
Unsaturated Fat 1.2 g
Potassium 29.7 mg
Protein 1.3 g
Sodium 12.9 mg
Dietary Exchanges
1 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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Servings
Ingredients

0 1/4 cup  whipped fat-free topping
0 1/4 cup  cold water
0 1/2 cup  low fat vanilla soy milk
1 pinch  salt
4 tbsp  sweetener (sugar substitute)
2 tsp  vanilla extract
2 each  raw egg yolks
5 tbsp  tahini
1 pinch  fresh lemon juice
1 tbsp  ground almonds
Directions
  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)

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