Warm, more melting and Berry Almond Crepes for breakfast

By -

Good morning Augusta

This morning we have mostly cloudy skies with a high of 41°F. Winds WSW at 5 to 10 mph.

Tonight we’ll have clear skies followed by clouds overnight. Low 29°F. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 44%, the Dew Point is 10.0°F and the outdoor temp is 29.3°F.

The wind direction is   West between 0.1 MPH and 0.3 MPH, generating a wind chill of 29.3°F.

The Relative pressure is 29.95, the Absolute pressure is 29.74 and steady with a weather graphic indicating clouds.

The UV rating is 1 out of 16, Sunrise is 6:18 a.m. Sunset is 7:07 p.m., Moonrise is 9:34 p.m., Moonset is 7:44 p.m. and the moon phase is Waning Gibbous being 95% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 021053Z AUTO 00000KT 10SM CLR M02/M10 A3009 RMK AO2 SLP193 T10171100

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any rain or snow over the past 24 hours, but there is a lot of melting going on.

Space weather for today is:

Today’s Solar flux is 69, the solar wind speed is 428   Kilometers per second and the chance of a solar storm is 1%.

How about a different breakfast? This is easy to make and tastes great.

BERRY ALMOND CREPES

Serves:  4

2 cups sliced frozen or fresh mixed berries unsweetened

½ cup Splenda

1 cup reduced calorie pancake mix

1 cup water

2 eggs or ½ cup egg substitute

1 (8 oz.) package fat-free cream cheese

1 tsp. almond extract

½ cup whipped topping free

2 tbsp. slivered almonds

  • In a small bowl, combine the 2 cups berries and ¼ cup Splenda and set aside.
  • In a medium bowl, combine 1 cup pancake mix, 2 tbsp. Splenda, 1 cup water, and 2 eggs.  Mix well using a wire whisk until blended. 
  • Heat an 8-inch skillet and lightly spray with butter-flavored cooking spray.
  • Pour ¼ cup batter into hot skillet, immediately tilting pan until batter covers bottom.
  • Cook until edges start to dry and cent is set.  Quickly flip over and lightly brown other side.  Place on a plate and set aside.  Repeat process until all 8 crepes have been prepared.
  • In a medium bowl, stir 1 pkg. Cream cheese with a spoon until soft.  Stir in remaining 2 tbsp. Splenda, 1 tsp. almond extract, and ½ cup whipped topping.
  • Spoon about 2 tbsp. cream cheese mixture on each crepe and roll up.
  • For each serving, place 2 crepes seam side down on a dessert plate, spoon ½ cup berries over crepes, and sprinkle 1½ tsp. almonds over top. 

Exchanges:   1½ starch/carbohydrate, 1½ meat, ½ fruit

Calories:  262; fat:  6 g; protein:  18 g; carbohydrate:  34 g; sodium:  764 mg; calcium:  215 mg; fiber:  5 g

 

Comments

Post a Comment