Cooler, sun and a chocolate raspberry cake

Good morning Augusta

This morning we have a frost alert until 8 this morning, then intervals of clouds and sun with a high of 59°F. Winds SSW at 10 to 15 mph.

Tonight we’ll have clear skies with some passing clouds and a low of 39°F. Winds WSW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  30.0°F, the humidity is 57%, and the outdoor temp is 44.4°F.

The wind direction is   West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.86 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:15 a.m. Sunset is 7:56 p.m., Moonrise is 4:04 a.m., Moonset is 4:38 p.m. and the moon phase is waning crescent being 11% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 121053Z AUTO 00000KT 10SM CLR 05/M01 A3024 RMK AO2 SLP241 T00501011

Visibility is 10.0 miles / 16.1 Kilometers with clear skies. 

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

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 503 Kilometers per second and

There is a 1% chance for a Solar Storm.

You need some fresh berries in your dessert today, so try:

CHOCOLATE RASPBERRY CAKE

Serves:  8

1 ½ cups flour

¼ cup unsweetened cocoa

¾ cup Splenda

1 tsp baking powder

½ tsp baking soda

½ cup chopped slivered almonds

½ cup plain fat-free yogurt

1/3 cup fat-free mayonnaise

¾ cup water

2 tsp almond extract

6 tbsp raspberry spreadable fruit

1 cup Cool Whip Free

1 ½ cups fresh raspberries

Preheat oven to 350 degrees.  Spray a 9

-by-9-inch cake pan with butter-flavored

cooking spray.  In a large bowl, combine

flour, cocoa, Splenda, baking powder, and

baking soda.  Stir in 2 tbsp almonds.  In a

small bowl, combine yogurt, mayonnaise,

water and 1 tsp almond extract.  Add

yogurt mixture to flour mixture.  Mix

gently to combine.  Spread batter into

prepared cake pan.  Bake for 30 minutes

or until a toothpick inserted in center

comes out clean.  Place cake pan on a wire

rack and allow to cool completely.  In a

large bowl, stir spreadable fruit with a

spoon until soft.  Stir in Cool Whip Free

and remaining 1 tsp almond extract. 

 Reserve 8 raspberries.  Gently fold

remaining raspberries into whipped

topping mixture.  Frost cooled cake with

raspberry mixture.  Sprinkle remaining 2

tbsps almonds over top.  Evenly garnish

with reserved raspberries.  Cut into 8

servings.  Refrigerate leftovers.

 

Exchanges:  1 ½ starch/carbohydrate; 1

fruit; ½ fat

Calories:  186; fat:  2 gm; protein:  5 gm;

carbohydrate:  37 gm; sodium:  321 mg;

calcium:  85 mg; fiber:  3 gm