When God works in a Christian’s heart, our primary attitude toward unbelievers is not rejection, frustration or exultation over their destiny. It’s compassion. It’s being able to see them as an image bearer of God (regardless of how they look or what they may do) lost in this world and on the road to an eternal hell. And that is our motivation for evangelism. It’s because God has given us a heart for all humans and in that love we are compelled to get them the message of Jesus so they may be saved from hell. After all, that was God’s love toward you before you accepted Christ, right?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Jewish	Desserts, Harned 1994, Jewish	10	Servings

INGREDIENTS

6	oz	Package zwieback toasts
3/4	c	Sugar
1/4	ts	Ground cinnamon
3	tb	Vegetable oil preferably canola
1	tb	Butter; melted
1/3	c	1% milk
1 1/2	tb	Cornstarch
2 1/2	c	1% cottage cheese
2/3	c	Reduced-fat sour cream
1	c	Sugar
2	lg	Eggs; separated
1/4	c	Fresh lemon juice
1 1/2	ts	Grated lemon zest
1	tb	Butter; melted
1/2	ts	Ground cinnamon
1/8	ts	Grated nutmeg
2	lg	Egg whites
1	pt	Fresh strawberries

INSTRUCTIONS

CRUST
FILLING
GARNISH
Cheesecakes and other dairy treats are customary for the Jewish festival of
Shavuoth.
To make crust: Lightly oil a 9-inch springform pan, or coat it with non-
stick cooking spray.
Place zwieback in a food processor with sugar and cinnamon. Add oil, butter
and 2 tb. water. Process until the crumbs are evenly moistened. Reserve 2
tb. of the crumb mixture for the top of the torte. Press the remaining
crumb mixture into the bottom and sides of the springform pan. Set aside.
To make filling: Preheat oven to 325 degrees F. In a small bowl, combine
milk and cornstarch. Whisk until smooth; set aside. In a food processor,
puree cottage cheese and sour cream until smooth, about 1 minute. Add
sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and
milk mixture and process.
In a large mixing bowl, beat 4 egg whites until stiff but not dry. Fold the
cheese mixture into the egg whites with a spatula. Pour into the prepared
pan.
Sprinkle with the reserved crumbs and bake for 1 hour, or until well
puffed. (There will be a few cracks.) Turn off the oven and leave the torte
in the oven for 1 hour with the door closed, to cool gradually. Remove from
oven; transfer to a rack to cool completely. (The cake may be stored,
covered, for up to 3 days in the refrigerator.) Serve garnished with
strawberries.
Nutritional information per serving: 355 calories; 12 g protein; 11 g fat;
53 g carbohydrates; 336 mg sodium; 59 mg cholesterol.
Posted by Al Rice of Alaska.  Formatted by Cathy Harned.

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“Christian ARE better BECAUSE they are forgiven.”