[Philosophical pluralism] is the ideology that refuses to allow any single religion or worldview to claim an exclusive hold on the truth. It denies that there are any absolutes. It insists that all religions and worldviews must be seen as equally valid…To suggest otherwise is to be arrogant and intolerant. No religion can claim to be superior to any other. You may practice your faith as long as you realize it is only one of many true faiths. If what you believe is true at all, it is only relatively true… [But] at the same time that philosophical pluralism denies other religions the right to lay claim to the truth, it presents its own worldview as the absolute truth… In the end philosophical pluralism’s dismissal of dogma turns out to be just another dogma.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy	American	Dessert	8	Servings

INGREDIENTS

1		Prepared angel food cake
2	c	Fresh strawberries; hulled & quartered
2	c	Fresh blueberries
2	c	Fresh raspberries
2	c	Fresh blackberries
1/4	c	Sugar
1/4	c	Orange-flavored liqueur or orange juice
2	ts	Grated lemon peel
1	c	Heavy cream
4	ts	Cofectioners' sugar
		Whole fresh berries
		Sprigs of mint

INSTRUCTIONS

FILLING
TOPPING AND GARNISH
From: [email protected]
Date: Sat, 23 Mar 1996 14:00:19 -0500
Recipe By: Great American Home Baking
1.  To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.
2.  Cook over medium heat, stirring occasionally, until berries are soft
and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3.  Using a serrated knife, trim cake of any browned edges.  Cut cake into
1/2 inch slices; cut slices into triangles.
4.  Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake.  If necessary, fill any gaps with
small pieces of cake.
5.  Spoon filling into the cake-lined bowl.  Top with remaining cake
triangles, covering berries completely.
6.  Place a plate, just slightly smaller than the bowl's diameter, on top
of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.
7.  Remove plate and can.  Carefully unmold pudding onto a serving plate.
8.  To prepare topping, beat cream at medium speed until soft peaks form.
Beat in confectioners' sugar.
9.  Spoon cream mixture into a pastry bag fitted with a large star tip;
pipe small mounds of cream mixture on top of pudding. Garnish with fresh
berries and sprigs of fresh mint. NOTES
: Sinfully delicious, this puding just gets better as it sits (which is
never very long).  You can substitue frozen berries for fresh ones.
[email protected]
MASTERCOOK RECIPES LIST SERVER
REFRIGERATE OVERNIGHT
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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