Old Testament saints were not saved by keeping the Law, but being broken over their inability to keep it, they came to God as penitents, hungering and thirsting for righteousness and mourning over their sin. God then mercifully and graciously forgive their sins based on what Christ would accomplish in the future by His substitutionary death. Having been saved by grace through faith, the Old Testament saints found the moral law a source of blessing and joy. They could then exult with the psalmist, 'O how I love Your law! It is my meditation all the day (Psm. 119:97). The Law then became to them 'more desirable than gold, yes, than much fine gold; sweeter also than honey and the drippings of the honeycomb' (Psm. 19:10). It was not their attitude toward the law that saved them; rather, salvation changed their attitude toward the Law, and they repented and in faith sought God's gracious forgiveness.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Digest, Feb95, Fatfree	1	Servings

INGREDIENTS

2 1/2	c	+2TB whole wheat pastry
		Flour
1 1/2	ts	Baking soda
1 1/2	ts	Cream of tartar
1 1/2	ts	Cinnamon
1/4	ts	Ground nutmeg
1 1/2	c	Honey (I think this could be
		Cut in half)
1/3	c	Frozen pineapple juice
		Concentrate, defrosted
2	ts	Vanilla
2		Egg whites, unbeaten (or egg
		Replacer to equal)
1 1/2	c	Grated, peeled carrots
2		4 oz. jars carrot baby food
		Puree
1	c	Raisins
2		Egg whites, lightly beaten
		(or egg replacer to equal)

INSTRUCTIONS

Preheat oven to 325 degrees.  In large mixing bowl, combine flour, baking
soda, cream of tartar, cinnamon and nutmeg.  Set aside.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
mixture and carrots.  Stir into flour mixture and mix until just blended.
Stir in raisins.  Gently stir in lightly beaten egg white mixture.  Do not
overmix!
Spoon batter into two 9" round nonstick baking pans.  Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean.  Cool on wire racks for
20-30 mins and remove from pans.
This is a delicious cake!  Can be sprinkled with powdered sugar or frosted
with melted fruit preserves if you don't have a lowfat frosting recipe.
Source: from "Baking Without Fat"
Posted by "Natalie Frankel" <[email protected]> to the Fatfree
Digest [Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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