Name: Diti Di Apostoli
Ingredients: 3/4 tb Fresh ricotta; 1/4 c Sugar; 1/4 c Dry cocoa; 1/4 c Amaretto; Zest of 2 oranges; 4 Egg Whites; 1/2 tb Olive oil; 1/2 c Powdered sugar

While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).

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CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

3/4	tb	Fresh ricotta
1/4	c	Sugar
1/4	c	Dry cocoa
1/4	c	Amaretto
		Zest of 2 oranges
4		Egg Whites
1/2	tb	Olive oil
1/2	c	Powdered sugar

INSTRUCTIONS

In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange
zest.
Beat egg whites until foamy and light peaks barely form.
In a nonstick pan, heat olive oil over medium heat. Pour 2 tablespoons egg
whites into pan and swirl as if making a crepe. Cook 1 minute on first side
and cook 20 seconds more. Continue until egg whites are done.
To assemble, place 1 tablespoon ricotta mixture in center of each crepe.
Fold over and back to form an omelet shape. Sprinkle with powdered sugar or
cocoa and serve.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #555 by Sue
<suechef@sover.net> on Apr 06, 1997

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