6 sugar substitutes
1 tsp. vanilla
3 egg yolks
1/2 c. butter
1/4 c. finely chopped dried apricots
1/4 c. finely chopped walnuts

In a large bowl blend sugar substitutes and vanilla; mix in egg yolks one at a time. Blend in butter. Fold in apricots and walnuts. Refrigerate until thickened but not set.

NOTE: Keep this icing refrigerated. Raw egg yolks are susceptible to spoilage if left at room temperature.