Hearts Of Palm With Crab And Fresh Dill

Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		*book revie, Compucook.c, Fast and ea, Fish shellf	16	Servings

INGREDIENTS

14	oz	Hearts of palm OR 1-can
		water-packed drained
1	T	Reduced-calorie mayonnaise
1	T	Plain nonfat yogurt
1	t	Fresh dill, minced
1	t	Fresh lemon juice
1/8	t	Granulated garlic
2	oz	Crab meat
30		Sprigs fresh dill, 1/4-inch
		pieces

INSTRUCTIONS

_Notes:This appetizer is very easy to make, and can be made up to a
day in advance.  Cut the hearts of palm into 1/2-inch lengths and set
cut end up on a  serving dish. Mix together the mayonnaise, yogurt,
dill, lemon juice  and garlic. Use a spoon to place a dollop of sauce
on top of each  palm round. Distribute the crab evenly on top, along
with a small  sprig of dill. Serve immediately, or cover and chill for
up to one  day.  Each serving provides: Calories, 18; Protein, 1g;
Carbohydrate, 2g;  Sodium, 31mg; Cholesterol, 2mg; Omega-3, 0g; Fat,
1g; 32% calories  from fat*; Saturated fat, 0.1g; Polyunsaturated fat
0.3g;  Monounsaturated fat, 0.1g. *Standing alone, this recipe appears
high  in fat. When served as part of an over lowfat meal, the fat ratio
will be balanced.  Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD
DISHES by Susann  Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with
permission of  Prima Publishing. Webcast by Compucook.com Edited by Pat
Hanneman  [3/15/98]  Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD
DISHES*  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 15, 1998

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