#MEwx Windy, cooler and Creamy Chocolate cheesecake Pie

Good morning Augusta

The Boston Red Sox lost to the Toronto Blue Jays last night 10-3. We are now 24 and 23. Today’s game is at 1:05.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have partly sunny skies with highs in the mid 60s. North winds 10 to 15 mph with gusts up to 25 mph.

Tonight we’ll have mostly clear skies this evening, turning partly cloudy. Lows in the mid 40s with light and variable winds.

The readings from my weather instruments are:

The outdoor temperature is 59.7°F, the humidity is 53% and the Dew Point is 34.2°F.

The wind direction is North Northeast between 7.3 MPH and 9.8 MPH.

The Relative pressure is 30.04, the Absolute pressure is 29.84 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies.

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

Okay, time to backslide into the wickedness of chocoholism.

CREAMY CHOCOLATE CHEESECAKE PIE

8 servings

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 is almost set.  Refrigerate 4 hours or overnight.