To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Dessert, Chilled or	8	Servings

INGREDIENTS

2	c	Pineapple puree; from half a fresh pineapple
1	c	Fresh orange juice
1	ts	Coconut extract
1/4	c	Part-skim ricotta cheese
1/4	c	Flaked coconut; unsweetened

INSTRUCTIONS

Makes 1 quart, serving 8, at 65 cals. Time varies from 1 to 5 hours,
depending upon freezing method.
If using fresh pineapple: cut the rind, eyes, and core from the pineapple.
Cut the flesh into chunks and puree them in a food processor fitted with
the steel blade. You should have about 2 cups of puree. (Unsweetened
pineapple chunks, pureed.)
Add the orange juice, coconut extract, and ricotta and process briefly.
Chill the mixture and freeze in an electric or hand-cranked ice-cream
machine, following the manufacturer's instructions.
To make the sorbet in your freezer, transfer the mixture to a bowl and
place in the freezer. When the liquid has frozen solid, about 2 to 3 hours,
remove it from the freezer and, with a fork, break it into large chunks.
Place the chunks in a food processor and process with the metal blade until
smooth and creamy. Return to the bowl and freeze for at least 30 minutes
more.
Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and
toast in the oven for about 10 minutes, or until lightly colored, stirring
or shaking 2 or 3 times.
To serve, place scoops of sorbet in dessert dishes and sprinkle with the
toasted coconut. PER SERVING: 46.0 cals, 1.5 g fat (28.3% cff)
>From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from
the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96.
Recipe by: New Spa Food (1990)
Posted to Digest eat-lf.v097.n302 by KitPATh <phannema@wizard.ucr.edu> on
Nov 28, 1997

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