Name: Tropical Sundae Pie
Ingredients: 1 1/2 c Fresh Pineapple; Diced; 1/4 c Sugar; 3 tb White Rum; 24 Ginger Snaps; 1 tb Stick Margarine; Melted; 1 lg Egg White; Vegetable Cooking Spray; 4 c Frozen Yogurt; Vanilla, Low Fat; 2 tb Sliced Almonds; Toasted; 2 tb Sweetened Coconut Flakes; Toasted; Fresh Pineapple Chunks; Optional

Now I know there are many dangers of striving for excellence. After all, haven’t we learned that Satan will take anything we do for good and seek to bring forth evil. We have been been taught, 2 Corinthians 2:11, to not be “ignorant of his schemes.” I know if we are not careful, a pursuit of excellence can lead to pride whereby we look down on others or desire to draw personal attention to ourselves or seek to be man-pleasers. I know it can lead to a reliance on our own strength and not God’s strength. I know it can lead to misplaced goals that believe the product is more important than the spiritual goals it aims to produce. I know it can lead to misplaced trust that excellence alone can somehow achieve God’s purposes. And I know it can lead to misplaced methods, looking to worldly techniques more than Scripture. I know all of these and now you do as well, but we can’t operate in fear as an excuse to excuse the behavior expected of us from the Lord.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains		Desserts, Desserts, Frozen, Sent, No	8	Servings

INGREDIENTS

1 1/2	c	Fresh Pineapple; Diced
1/4	c	Sugar
3	tb	White Rum
24		Ginger Snaps
1	tb	Stick Margarine; Melted
1	lg	Egg White
		Vegetable Cooking Spray
4	c	Frozen Yogurt; Vanilla, Low Fat
2	tb	Sliced Almonds; Toasted
2	tb	Sweetened Coconut Flakes; Toasted
		Fresh Pineapple Chunks; Optional

INSTRUCTIONS

Combine the diced pineapple and sugar in a small saucepan; bring to a boil.
Cook over medium heat 10 minutes or until reduced to I cup. Remove from
heat, and stir in rum. Cool completely, set aside.
Preheat oven to 350'.
Place gingersnaps in a food processor; process until crumbly. Add margarine
and egg white; pulse 5 times or just until moist. Press crumb mixture
evenly into a 9-inch pie plate coated with cooking spray. Bake at 350' for
7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer, and let
stand at room temperature while the crust is cooling.
Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture.
Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture
into prepared crust. Sprinkle mixture with almonds and coconut; freeze
until set. Cover with plastic wrap, and freeze 6 hours or until firm.
Place pie in refrigerator 30 minutes before serving to soften. Garnish with
pineapple chunks, if desired. Yield: 8 servings (serving size: 1 wedge).
CALORIES 281 (29% from fat); FAT 8.7g (sat 3. 1 g, mono 2.9g, poly 2.2g);
PROTEIN 5.1g; CARB 43.2g; FIBER 0.7g; CHOL 18mg; IRON 1.4mg; SODIUM 91 mg;
CALC 139mg (from Magazine)
Recipe by: Cooking Light Magazine / August 1997 Posted to Digest
eat-lf.v097.n202 by Irene DiGiuseppe <irene@1starnet.com> on Aug 10, 1997

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”