Apricot Souffles (mf) – We Love God!

Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Alcohol-des, Souffle-des	4	Servings

INGREDIENTS

2	c	Packed dried apricots
1/4	c	Grand marnier or cognac
1/2	c	Heavy cream, or evaporated
		low fat milk
4		Egg whites
1	pn	Sugar
1/2	c	Sugar

INSTRUCTIONS

Preheat the oven to 400 degrees. In a food processor, puree the
apricots with the liqueur and cream. Transfer to a bowl.  Beat the egg
whites until somewhat stiff, then gradually beat in the  sugar and
continue to beat until stiff and glossy.  With a rubber spatula, fold
half the egg whites into the fruit puree,  then fold the puree back
into the remaining egg whites; fold until  well blended. Spoon the
mixture into four 3/4 cup capacity oven proof  ramekins or custard
cups.  Set cups in a deep baking pan and pour about an inch of hot
water,  straight from the tap into the baking pan. Set in oven and bake
for  30 minutes. Serve immediately.  Yield: 4 servings  Busted by Gail
Shermeyer <4paws@netrax.net>  Recipe by: COOKING MONDAY TO FRIDAY SHOW
#MF6722 Posted to MC-Recipe  Digest V1 #749 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 19, 1997

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 273 Calories From Fat: 4 Total Fat: <1g Cholesterol: <1mg Sodium: 64mg Potassium: 815.6mg Carbohydrates: 66.3g Fiber: 4.7g Sugar: 60.2g Protein: 6g