Name: Lemon Yogurt Mousse
Ingredients: 1 c Plain low-fat yogurt; 1 1/2 ts Unflavored gelatin; 3 tb Cold water; 1/4 c Sugar; 1/2 c Fresh lemon juice; Rind of 1/2 lemon; 1 lg Egg; 1 lg Egg yolk; 2 ts Orange liqueur; 4 lg Egg whites; 4 ts Water; 1/4 ts Cream of tartar

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Chicago	Desserts	6	Servings

INGREDIENTS

1	c	Plain low-fat yogurt
1 1/2	ts	Unflavored gelatin
3	tb	Cold water
1/4	c	Sugar
1/2	c	Fresh lemon juice
		Rind of 1/2 lemon
1	lg	Egg
1	lg	Egg yolk
2	ts	Orange liqueur
4	lg	Egg whites
4	ts	Water
1/4	ts	Cream of tartar

INSTRUCTIONS

Put yogurt in a strainer lined with a coffee filter.  Place over a bowl,
cover and refrigerate for 12 - 24 hours.  Discard the liquid that drains
from yogurt; you should have about 1/2 cup of drained yogurt left.
Sprinkle the gelatin over the cold water and let stand for at least 5
minutes.
Mince the lemon rind with 1/4 cup of the sugar until the rind is as fine as
the sugar.  Transfer to a small saucepan and add lemon juice, egg and egg
yolk.  Whisk until smooth.  Cook over medium heat, stirring constantly,
until mixture thickens enough to coat the back of a wooden spoon. Strain
into a bowl and stir in gelatin mixture and orange liqueur. Chill until
mixture begins to thicken and set but has not fully gelled.
To make a safe meringue, combine the egg whites, water, cream of tartar and
1/4 cup of the sugar in the top of a double boiler.  Cook over simmering
water, whisking constantly, until mixture reaches 160¡. Immediately pour
into the bowl of an electric mixer.  Beat on high speed, gradually adding
remaining sugar, until whites are cook, thick and glossy, about 5 minutes.
Whisk yogurt inot lemon and egg yolk mixture, mixing until smooth.  Gently
fold this mixture into whites.  Transfer to 6 individual serving goblets
and chill for at least 2 hours before serving.  Let stand at room
temperature for 5 - 10 minutes before serving to bring out fullest flavor.
Source:  Chicago Tribune Good Eating section, July 24, 1996.
Posted to EAT-L Digest 24 Jul 96
Date:    Wed, 24 Jul 1996 23:11:06 -0600
From:    Ilene Warfield <ilenewar@STARNETINC.COM>

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