#MEwx Warmer, sun and Chocolate Raspberry cake for dessert
My Personal Weather Station in Augusta’s North end is reporting our weather conditions in real time here for your convenience.
This morning we have sunny skies with highs in the lower 40s. Light and variable winds.
Tonight it will be mostly clear with lows in the mid 20s. South winds around 10 mph.
The readings from my weather instruments are:
The outdoor temperature is 19.2°F, the humidity is 63% and the Dew Point is 8.8°F.
The wind direction is Northwest between 0.1 MPH and0.3 MPH with a Wind chill of 19.2°F.
The Relative pressure is 30.42, the Absolute pressure is 30.22 and rising with a weather graphic indicating sun.
Visibility is 10.0 miles / 16.1 Kilometers with clear skies.
The UV rating is 1 out of 16, Sunrise is 6:29 A.M., Sunset is 6:59 P.M., Moonrise is 1:30 P.M., Moonset is 10:50 A.M. and the moon phase is Waning Gibbous beingxx % illuminated.
Augusta’s RAW METAR readings are:
METAR KAUG 271053Z AUTO 00000KT 10SM CLR M07/M14 A3047 RMK AO2 SLP325 T10721139
We had more melting yesterday, but no rain or snow.
If you still have any frozen raspberries in the freezer…
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
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