#MEwx Warm, sunny and rain, Berry Almond Creps for dinner

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Good morning Augusta

The Red Sox  lost to the Tampa Bay Rays last night 7-4. We’re 81 and 75.

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

This morning it’s partly sunny with a chance for showers, turning mostly cloudy with scattered showers and isolated thunderstorms this afternoon. Highs in the

lower 70s. Light and variable winds.

Tonight we’ll have mostly cloudy skies with a chance of showers this evening, then partly cloudy after midnight. Lows in the lower 50s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 66.7°F, the humidity is 93% and the Dew Point is 64.8°F.

The wind direction is North Northwest between 3.6 MPH and 4.9 MPH. 

The Relative pressure is 29.57, the Absolute pressure is 29.37 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with scattered clouds to 3,700 ft / 1,127 m.

The UV rating is 1 out of 16, Sunrise is 6:28 AM Sunset is 6:33 PM, Moonrise is 12:55 AM, moonset is 4:29 PM and the moon phase is Waning Crescent.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 241153Z AUTO 28005KT 10SM SCT037 19/17 A2964 RMK AO2 SLP035 70002 T01940172 10194 20183 53009

We received 0.05 inches of rain here over the past 24 hours.

How about a change of pace for dinner?

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

 

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