Name: Raspberry Frost
Ingredients: 1 lb Raspberries, hulled; 3 ts Lemon juice; 6 tb Equal spoonful (artificial sweetener); 2 Egg whites; 1 c Whipping cream, whipped (or creme fraiche)

I love to analyze Jesus, the greatest teacher in action. For Him, it was not just about “dumping” information. He engaged His students with gentle love and masterful skill. Finding out where His audience stood and having them express it for themselves. Allowing them to share their thoughts, feelings, concerns and questions. Talking them through their situation. Taking passive listeners and creating active listeners. Instilling a desire to know truth. Always guiding the conversation to a spiritual emphasis. Using an appropriate and strategic economy of words.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Canadian	Desserts	6	Servings

INGREDIENTS

1	lb	Raspberries, hulled
3	ts	Lemon juice
6	tb	Equal spoonful (artificial sweetener)
2		Egg whites
1	c	Whipping cream, whipped (or creme fraiche)

INSTRUCTIONS

grated peel of half a lemon sprigs of fresh mint to decorate
Puree raspberries and press through a sieve.  Stir in lemon juice and
sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg
whites, fold in remaining Equal Spoonful and continue beating until very
stiff.  Mix cream with lemon peel and fold in beaten egg whites. Chop
half-frozen raspberry sorbet into bite sized pieces and fold into creme
fraiche mixture. Serve at once. Decorate with fresh mint. Serves 6.
Origin:  Canadian Living magazine; Aug 91 issue. Equal ad Shared by: Sharon
Stevens  July/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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