Ricotta Souffles With Raspberry Sauce

If [1 John 1:9] is a call to immediate confession of every sin we are in trouble: 1. We are in a logistical dilemma. We cannot remember every sin. If our forgiveness depends on this, we are in serious trouble. For this reason, most advocates of this theology say that the confession we are to do is to be for every known sin. But that is an accommodation to the text. It does not say that. Actually, no Christian has confessed every known sin either. 2. We are in a theological dilemma. We have a Catholic theology of sorts. That is, if forgiveness is dependent on our ongoing confession, then what if we die with unconfessed sins? Does this view of confession of every sin being essential for forgiveness and total cleansing mean that our sins are not separated from us like the east is from the west? Does it mean we are not forgiven? Does it mean we are not cleansed from all unrighteousness? In other words, does it mean that the work of Christ on our behalf is ineffective when it comes to forgiveness and cleansing? Does it mean that we are not justified until we get to the end of life, and only then if we have confessed everything? 3. We are in an exegetical dilemma. By this I mean that we cannot reconcile the fact that the same text admits to a continual cleansing from all sins on the basis of the blood with no conditions for the believer, while also requiring the condition of detailed confession in a contiguous verse.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs, Vegetables		Desserts, Fruits	4	Servings

INGREDIENTS

		Dorothy Cross TMPJ72B
1/4	c	Sugar, divided
1	T	Sugar, divided
1 1/2	c	Onfat ricotta cheese
2	T	All-purpose flour
1/2	t	Grated lemon rind
1/2	t	Vanilla extract
1	ds	Ground cinnamon
1		Egg yolk
2		Egg whites
	ds	Salt
		Vegetable cooking spray
		Raspberry Sauce
		se seperate recipe
2	t	Powdered sugar

INSTRUCTIONS

Position knife blade in food processor bowl; add 1/4 cup sugar,
cheese, and next 5 ingredients. Process 1 minute or until smooth,
scraping sides of processor bowl once. Spoon mixture into a large
bowl, and set aside. Beat egg whites (at room temperature) and salt  at
high speed of an electric mixer until foamy. Gradually add  remaining
tablespoon sugar, beating until soft peaks form. Gently  fold egg white
mixture into cheese mixture. Spoon mixture evenly into  4 (6-oz.)
souffle cups coated with cooking spray. Place souffle cups  in a 13- x
9- x 2-inch baking pan; add hot water to pan to depth of 1  inch. Bake
at 350 degrees for 30 minutes or until puffed and golden.  Remove cups
from baking pan. Make a 2-inch-deep slash through center  of each
souffle; spoon 2 tablespoons Raspberry Sauce into each  souffle.
Sprinkle each with 1/2 teaspoon powdered sugar; serve  immediately. 4
servings (serving size: 1 souffle and 2 T sauce).  Calories: 242 (6%
from fat), 1.7 g fat, 63 mg chol, 111 mg sodium.  COMMENTS: A
crimson-colored raspberry sauce drapes  these airy ricotta
souffles....and better yet, they're low in fat!  Source: Cooking Light
Magazine - May/June, 1993  Reformatted for Meal Master by: CYGNUS,
HCPM52C & C.MINEAH  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“Beauty: an act of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 196 Calories From Fat: 30 Total Fat: 3.3g Cholesterol: 53.8mg Sodium: 173.2mg Potassium: 37.7mg Carbohydrates: 35.7g Fiber: 1.3g Sugar: 18.5g Protein: 5.9g