Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Desserts, Low-fat/ff, Fruits	12	Servings

INGREDIENTS

1 1/2	c	Flour, all purpose
1/2	c	Sugar
2	ts	Baking powder
4		Egg whites, slightly beaten
2	tb	Skim milk
1 1/3	tb	Lemon peel, grated
1/2	c	Applesauce
2	c	Blueberries, fresh or frozen
2	tb	Sugar
2	ts	Cinnamon, ground
1		Egg white
1/2	c	Vanilla nonfat yoghurt
1	tb	Sugar

INSTRUCTIONS

Thaw and rinse blueberries if frozen.  Preheat oven to
400 F.  Spray an 8" or 9" springform pan with cooking
spray.
Combine flour, sugar and baking powder, set aside.
Beat egg whites with milk, lemon peel and applesauce;
add flour mixture all at once and stir with a wooden
spoon until dry ingredients are moistened.  Fold in
blueberries.  Spread batter evenly into prepared pan.
Blend 2 tb. sugar and 1/2 ts. cinnamon together and
sprinkle over the top.  Bake for 25 minutes.
Meanwhile, prepare custard topping:  Beat egg white, 1
Tb. sugar and yogurt until thoroughly combined.  Pour
evenly over cake and return to oven and bake 10
minutes longer.  Remove cake from oven and place pan
on wire rack to cool. Remove from pan and serve.
(Raspberries or other fruit may be substituted for
blueberries.) Nutritional information:  Per serving
133 calories and .28 grams fat Very good!! From:
Mott's Applesauce pamphlett
Posted to MM-Recipes Digest V3 #216
Date: Fri, 9 Aug 1996 10:26:10 -0400 (EDT)
From: Mary Ann Young <maryann4@prolog.net>

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”