Clouds, rain and a fantqstic cold cheesecake for summertime heat

Good Morning Augusta

This morning we have thunderstorms that will give way to partly cloudy skies this afternoon. High 84ºF. Winds W at 10 to 15 mph.

Tonight we’ll have clear skies with a low of 61ºF. Winds W at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 93%, the dew point is 67ºF and outside it’s  69.1ºF.

The wind direction is  West Southwest between 0.1 MPH and 2.5 MPH, with a heat index of 71ºF.

The Barometric pressure is 29.31 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:55 a.m. Sunset is 8:27 P.M. Moon rise is 5:39 a.m., Moon set is 8:55 p.m., and tonight we have a New Moon being 0% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

METAR KAUG 241053Z AUTO 19005KT 4SM BR OVC003 20/19 A2946 RMK AO2 RAB11E29 SLP974 P0000 T02000189

Visibility is 4.0 Miles / 6.4 kilometers with overcastwest

to 300 ft / 91 m.

 We received 0.04 Inches of  rain here over the past 24 hours (so far).

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 391 Kilometers per second and the chance of a solar storm is 1%.

After it’s been refrigerated this  dessert is fantastic when it’s really hot outside.

CREAMY CHOCOLATE CHEESECAKE PIE

8 servings (or 4 if you’re a real man)

1 lb Philadelphia Fat free Cream Cheese-softened

½ cup Splenda

½ cup plain low fat yogurt

½ tsp vanilla

2 eggs or (1/2 cup egg substitute)

¾ cup semi-sweet chocolate chips, melted, cooled

1 OREO pie crust

Beat cream cheese in large bowl of electric mixer fitter with paddle attachment on medium speed until creamy.  Add sugar; beat until well blended.  Add sour cream (yogurt) and vanilla; mix well.  Add eggs mixing on low speed after each addition just until well blended.  Stir in melted chocolate.  Pour batter into crust.  Bake 325 degrees for 30-40 minutes or until center are almost set.  Refrigerate 4 hours or overnight.