#MEwx Very cold, sunny and black bottom lemon cream pie

Good morning Augusta

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

here.

This morning its sunny with expected highs in the mid 20s. Winds will be light and variable, becoming southwest around 10 mph this afternoon.

Tonight we’ll have clear skies with lows around 12°F. Winds will be southwest around 10 mph during evening hours, becoming light and variable. 

The readings from my weather instruments are:

Our outdoor temperature is -4.5°F, the humidity is 52%, the Dew Point is -17.7°F and our wind chill is -4.5°F.

The wind direction is Northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 30.37, the Absolute pressure is 30.16 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with clear, sunny and very cold skies.

The UV rating is 1 out of 16, Sunrise is 6:30 A.M., Sunset is 5:15 P.M., today we’ll have 10 hours, 46 Minutes of daylight, Moonrise is 5:47 A.M., Moonset is 3:14 P.M. The moon is waning crescent and is 4.3% illuminated.

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

Since we’re talking about pies this week, tuck this one away to make this weekend.

BLACK BOTTOM LEMON CREAM PIE

8 servings

1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix

1 1/3 cups Non fat dry milk powder

2 ¼ cups of water

1 (6-ounce) Keebler shortbread piecrust

1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix

1 (4 serving) package JELL-O sugar-free lemon gelatin

½ cup Cool Whip Free

1 tbsp mini chocolate chips

In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water.  Mix well using a wire whisk.  Spread mixture into piecrust.  In another large bowl, combine dry vanilla pudding mix, dry gelatin, remaining 2/3 cup dry milk powder, and remaining 1 ¼ cups water.  Mix well using a wire whisk.  Blend in Cool Whip Free.  Spread mixture evenly over chocolate layer.  Evenly sprinkle chocolate chips over the top.  Refrigerate for at least 1 hour.  Cut into 8 servings.

Diabetic exchanges:  2 starch/carbohydrate – 1 fat  189 calories -   5 gm fat   -   6 gm protein  -  30 gm carbohydrate   -  557 mg sodium   -  139 mg calcium   - 1 gm fiber