God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
In our thinking, we actually begin to believe that our ways are better than God’s. We take this created gift called sex and use it to question the Creator God, who gave us the gift in the first place. We replace God’s pattern with our preferences, exchanging what God’s Word says about sexuality for what our observation and experience say about it. Yet we’re blind to our own foolishness. It’s as if we’re living out Proverbs 14:12 – “There is a way that seems right to a man, but its end is the way to death.” The real danger here is our claim to know better than God what is best for our bodies and to justify sexual sin as a result.
David Platt
Apricot Chiffon No – Bake Cheesecake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Grains
Cheesecakes
4
Servings
INGREDIENTS
1 1/2
lb
Cream cheese; room temperature
1
c
Granulated sugar
1
tb
Each fresh grated orange & lemon peel
1
ts
Vanilla extract
2
Envelopes unflavored gelatin
1/4
c
Orange Juice; fresh squeezed
Apricot Puree; (recipe below)
1
pt
Whipping cream; lightly whipped
Nut crust; made with pecans
INSTRUCTIONS
In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an
electric mixer until light and fluffy. Sprinkle gelatin over orange juice
mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until
gelatin is completely dissolved and liquid is almost boiling. Remove from
heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir
in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap
on counter to break any large air bubbles.
Cover and refrigerate at least 4 hours, until firm. Before serving, wipe
outside of pan with a sponge dipped in very hot water; run a thin metal
spatula around cheesecake and remove sides of springform pan. Makes 16
servings.
APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a
heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in
a blender or food processor, adding 1 tablespoon lemon juice and 2
tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while
you make the crust.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 22, 1998
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