God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I counted dollars, while God counted crosses;
I counted gains, while God counted losses.
I counted my worth, my things gained in store;
And He sized me up by the scars that I bore.
I counted honors and sought degrees,
He counted the hours I spent on my knees.
I never knew until one day by the grave
How vain are the things that we spend life to save.
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S.,
R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor.
Beat egg yolks and sugar until light. Add almonds. Beat egg whites until
stiff. Fold egg whites into egg yolk mixture. Line a 13 x 9 inch baking
pan with waxed paper. Pour batter into the pan. Bake in a 325~ oven for 12
to 15 minutes. Remove from the pan and cool. Cut into small squares.
To make blueberry sauce, puree 1/2 c blueberries in a food processor or
blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries,
and blueberry puree over low heat until thickened, about 5 minutes. Cool.
Stir in sugar substitute. To serve, line a serving dish with 1/2 of
blueberry sauce; arrange cake squares over blueberry sauce. Top with
remaining sauce. Spoon on yogurt. Serve immediately.
Yield: 6 each 1/2 cup servings.
Food exchanges per 1/2 cup serving: 1 skim milk + 2 fats.
Nutritional information per 1/2 cup serving: 177 calories, 6 g protein,
14 g carbohydrate, 12 g fat, 357 mg sodium, 171 mg potassium, 166 mg
cholesterol. Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110
~0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”
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