Cold, breezy and a fruit tart recipe

Good Morning Augusta

This morning we have sunshine with a high of 27ºF. Winds will be from the NNW at 15 to 25 mph.

Tonight we’ll have clear skies and a low of 8ºF. Winds NNW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 40%, the dew point is -6ºF, outside it’s -11.5ºC and 11.4ºF.

The wind direction is West Northwest between 6.9 MPH and 13.5 MPH, generating a wind chill of -2.0ºF.

The Barometric pressure is 30.43 / HPA 1030.4 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:08 a.m. Sunset is 5:32 P.M. Moon rise is at 10:40 a.m., Moon set is 12:47 p.m. and the moon phase is waxing crescent.   

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 051153Z AUTO 32010G15KT 10SM CLR M14/M26 A3036 RMK AO2 SLP291 T11441261 11144 21156 53020

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for today.

We’ve didn’t receive any rain or snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 75, the solar wind speed is 653  Kilometers per second and the chance of a solar storm is 1%.

Okay, how about a real tasty tart for dessert?

TROPICAL FRUIT COCONUT TART

1 cup cornflakes, crushed

1 can (3½ oz.) sweetened flaked coconut

2 egg whites or ½ cup egg white substitute

1 can (15¼ oz.) pineapple chunks in juice, undrained

2 tsp. cornstarch

4 tsp. Splenda

1 tsp. coconut extract

1 mango, peeled and thinly sliced

1 medium banana, thinly sliced

·         Preheat oven to 425 degrees F.  Coat 9-inch springform pan with nonstick cooking spray; set aside.

·         Combine 1 cup cornflakes, 1 can coconut, and 2 egg whites in a medium bowl; toss gently to blend.  Place mixture in prepared pan; press firmly to cover bottom and ½ inch up side of pan.

·         Bake 8 minutes or until edge begins to brown.  Cool completely on wire rack.

·         Drain pineapple, reserving juice.  Combine pineapple juice and 2 tsp. cornstarch in small saucepan; stir until cornstarch is dissolved.  Bring to a boil over high heat.  Continue boiling 1 minute, stirring constantly.  Remove from heat; cool completely.  Stir in 4 tsp. Splenda and 1 tsp. coconut extract.

·         Combine pineapple, mango slices and banana slices in medium bowl.  Spoon over baked crust; drizzle withy pineapple juice mixture.  Cover with plastic wrap; refrigerate 2 hours.  Garnish with pineapple leaves if desired.

The crust may be made 24 hours in advance, if desired.

Exchanges:  1 starch, ½ fruit, ½ fat

Calories:  139; carbohydrates:  25 g; fiber:  2 g; fat;  4 g; cholesterol:  0 mg; sodium:   59 mg; protein:  2 g