What is the worst the opposition can do? Kill you – though doubtless that will occur, at least for now, in this country. But even if that were case, the Scripture strips away that excuse citing that death for the Christian is the greatest event possible because only death has the ability to break the seal and usher you into inexpressible glory. Could the problem be that we simply have a too great a fascination with the things going on here and not enough desire to spend eternity with Christ? If we really “prefer” to be “home with the Lord” (2 Cor. 5:8), intimate, personal, visible communion with Christ that far exceeds our communion with Christ here (Heb. 11:10, 13), then we must be “absent from the body” (2 Cor. 5:8). In other words, we must die. Therefore death from that perspective doesn’t sound so bad. Only death can release me from “absent from the Lord” to be “home with the Lord.” So the worst the enemy can do is send me to paradise!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits		Chilled, Desserts, Entertainin, Fruit	4	Servings

INGREDIENTS

		— For the jelly —
175	g	Fresh or frozen blueberries
510	ml	Cranberry juice
1		Sachet gelatine granules – For the Coulis —
175	g	Fresh or frozen raspberries
2	tb	Creme de cassis, or undiluted blackcurrant juice
1	tb	Water – To serve —
75	g	Fresh or frozen blueberries
75	g	Fresh or frozen raspberries
200	g	Virtually fat free fromage frais

INSTRUCTIONS

This jelly makes about 1 1/4 pints (725ml).
Defrost the fruits, if frozen, and drain well. For the jelly, put the
blueberries and 275ml of the cranberry juice into a saucepan, bring to the
boil and simmer gently for 2 minutes.
In a separate pan, heat the rest of the juice to bubbling. Let it cool just
a little, then sprinkle in the gelatine granules and stir briskly. You can
tell whether it is dissolved by scrutinising the back of the spoon, which
little globules stick to at first.
Rinse the mould or bowl with cold water and shake out, but don.t dry it
properly. Fill with hot blueberries and jelly juice. When cool enough,
refrigerate until set. It may be wise to do it the night before you want it
~ or early in the morning if you are that kind of person. However, if you
want to avoid the fruits sinking to the bottom, you will need to stir the
jelly occasionally, before it sets completely.
Meanwhile, make the coulis: simmer the raspberries, crème de cassis or
blackcurrant juice and water for 3 minutes to boil off the alcohol and
soften the fruit. Push the softened fruit and juice through a sieve into a
bowl to make a purée. Chill.
To turn out the jelly, dip the mould very briefly into hot water, put your
serving plate on top and invert efficiently. Tap the bottom of the mould
and the jelly should plop out. Pour a rim of coulis around the base of the
jelly and arrange the fruit artistically.
Serve with extra coulis handed separately and the virtually fat-free
fromage frais.
NOTES : By Thérèse Lawson as a diet pudding for husband Nigel.
Recipe by: Sainsbury's The Magazine, Mar 97, Therese Lawson Posted to
MC-Recipe Digest V1 #660 by Kerry Erwin <[email protected]> on Jul 07, 1997

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