#MEwx Hot, muggy and 2 versions of Baked Alaska

Good morning Augusta

This morning we have mostly cloudy skies becoming partly sunny. Areas of fog this morning. Visibility one quarter mile or less at times, highs will be in the lower 80s. Light and variable winds becoming south around 10 mph this afternoon.

Tonight we'll have partly cloudy skies during evening hours, becoming mostly cloudy. Areas of fog with lows in the lower 60s. South winds around 10 mph in the evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 69.8°F, the humidity is 79% and the dew point is 63.0°F.

The wind direction is West between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.78, the Absolute pressure is 29.58 and falling with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 Kilometers with spotty cloud cover.

The UV rating is  1 out of 16, The moon is 5.7% illuminated, the moon is waxing crescent, Sunrise is 4:55 am↑ 55° Northeast, Sunset is 8:27 pm↑ 305° Northwest,

Moonrise is 7:01 am↑ 57° Northeast, Moonset is 10:42 pm↑ 301° Northwest and we'll have 15 hours 31 minutes of daylight today.  

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

BAKED ALASKA, regular or 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 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.