Sunrain and Baked Alaska for dessert

Good morning Augusta

This morning we have mostly cloudy skies and an expected high of 69°F. Winds ESE at 5 to 10 mph.

Tonight we’ll have thunderstorms giving way to partly cloudy skies overnight. Low 52°F. Winds SSW at 10 to 20 mph.

The readings from my weather instruments are:

Humidity is 99%, the Dew Point is  54.7°F and the outdoor temp is 54.9°F.

The wind direction is   North Northwest between 0.1 MPH and 0.2 MPH.

The Relative pressure is 29.76, the Absolute pressure is 29.55 and steady with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:25 a.m. Sunset is 7:46 p.m., Moonrise is xx:xx p.m., Moonset is 8:46 a.m. and the moon phase is waning gibbous being 82% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 041102Z AUTO 14004KT 3SM BR FEW002 12/11 A2991 RMK AO2 T01170111

Visibility is 10.0 miles / 16.1 Kilometers with clouds to 200 ft / 60 m.

We received 1.03 inches Of  rain here over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 340 Kilometers per second and

There is a 1% chance for a Solar Storm.

Now this is a dessert that everyone can love.

BAKED ALASKA, Original and DIABETIC STYLE

sugar-free cookies for the base

sugar-free ice cream

egg whites (or the commercial kind IF it says okay to use for meringue)

sugar substitute okay to use for baking (like Splenda)

Six eggs or equivalent in egg substitute: Whip for about a minute and a half until the consistency of whipped cream.  Add about one half or three quarters cup of sugar substitute and continue whipping.  When the texture has reached that of a wet, marshmallow consistency, it is done.

Two choices:  You can bake a cake and cut out 4 inch rounds to act as bases for the ice cream, or use the sugar free cookies.  Put a large, rounded scoop of ice cream or frozen yogurt on it  Cover with meringue.  Place on a cookie sheet and put into freezer for about an hour.  Just before serving – pull them out of the freezer and place into a pre-heated oven at 400 degrees for 3 minutes.  Remove from oven, place on dessert plates, and cover with hot fudge sauce.