I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		Pies, Desserts, Diabetic	8	Servings

INGREDIENTS

1		Recipe pastry crust
4	c	Blueberries fresh or frozen, thawed
4	ts	Sweet and Low
1/4	ts	Cinnamon
1/8	ts	Nutmeg
1	tb	Lemon juice
2	tb	Quick tapioca OR up to…
10	dr	Liquid butter flavoring.

INSTRUCTIONS

LIne 10" pie plate with crust
Pick over, wash and drain berries.
Mix next 6 ingredients together in small bowl
Toss with berries being careful to not crush the berries too much pour
berries in crust, making sure all the "goodies" are scraped from the bowl.
Cover with top crust, slit for steam to escape.
Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until
crust is golden brown and filling is bubbly.
For a little added flavor to the crust you can sprinkle with a light
mixture of Sweet and Low and cinnamon.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of
vanilla ice cream if desired.
Exchanges, Pie only - 1/8 pie equals 1 fruit, 1 1/2 starch, 1 1/2 fat
I usually put a large piece of foil or a cookie sheet under the pie to
assure that no juices escape into the oven.
From: JEAN THOMBS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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