We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

As it is difficult to convey an idea of color to the blind, or of music to the deaf, so it is difficult to describe to a natural man the peculiar perceptions of one whose eyes have been opened by the Spirit. And the difficulty is not diminished but increased by the fact, that he has a kind of knowledge which is common to him with the true believer, and which is too apt to be mistaken for that which the Gospel requires. Perhaps the nearest approach that we can make to an explanation may be by asking you to conceive of a man who sees, but has no sense of beauty, or of a man who hears, but has no sense of harmony; just such is the case of a natural man, who sees the truth without perceiving its spiritual excellence, and on whose ear the sound of the Gospel falls without awakening music in his soul. Saving knowledge is not a knowledge of the dead letter or outward form of the Gospel, but a knowledge of the truth in “the light, and lustre, and glory of it;” “gustful knowledge” (Thomas Halyburton), which has in it a relish of the truth as excellent: “O taste and see that the Lord is good.”

James Buchanan

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Double-Berry Tapioca Pudding

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
		Desserts	4	Servings

INGREDIENTS

10	oz	Frozen raspberries in light syrup, (1 package) thawed and undrained
3	tb	Sugar
2	tb	Quick-cooking tapioca, uncooked
1/2	c	Unsweetened orange juice
2	c	Quartered fresh strawberries
1	sm	Banana, (1/2 cup) peeled, halved lengthwise and sliced
1/4	c	Vanilla low-fat yogurt

INSTRUCTIONS

Drain raspberries, reserving syrup; set raspberries aside.
Combine reserved syrup, sugar, tapioca, and orange juice in a medium
saucepan; let stand 5 minutes. Bring to a boil over medium heat, stirring
constantly.
Pour mixture into a medium bowl; let cool 15 minutes, stirring
occasionally.
Stir in raspberries, strawberries, and banana. Spoon 3/4 cup tapioca
mixture into each of 4 individual containers; cover and refrigerate until
thoroughly chilled. Yield: 4 servings.
Per serving: 190 Calories; 1g Fat (3% calories from fat); 2g Protein; 47g
Carbohydrate; 1mg Cholesterol; 11mg Sodium
Serving Ideas : Top each serving with 1 tablespoon yogurt.
Recipe by: Cooking Light, May 1994, page 137
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.

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