#MEwx Warmer, sun/clouds and Tropical Fruit Coconut Tart

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Good morning Augusta

This morning we have mostly sunny skies with highs in the mid 70s. Winds are Northwest 10 to 15 mph gusting to 25 mph.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows around 50 with winds northwest around 10 mph during evening hours, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 58.3°F, the humidity is 58% and the dew point is 43.7°F.

The wind direction is Northwest between 5.8 MPH and 7.8 MPH.

The Relative pressure is 29.83, the Absolute pressure is 29.63 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 Kilometers with sun and cloudy skies.

The UV rating is  1 out of 16, The moon is 91.3% illuminated, the moon is waning Gibbous, Sunrise is 4:55 am↑ 56° Northeast, Sunset is 8:21 pm↑ 304° Northwest,

Moonrise is 11:21 pm↑ 123° Southeast, Moonset is 7:26 am↑ 236° Southwest and we'll have 15 hours 26 minutes of daylight today.  

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

TROPICAL FRUIT COCONUT TART

1 cup cornflakes, crushed

1 can (3½ oz.) sweetened flaked coconut

2 egg whites or ½ cup egg white substitute

1 can (15¼ oz.) pineapple chunks in juice, undrained

2 tsp. cornstarch

4 tsp. Splenda

1 tsp. coconut extract

1 mango, peeled and thinly sliced

1 medium banana, thinly sliced

  • Preheat oven to 425 degrees F.  Coat 9-inch springform pan with nonstick cooking spray; set aside.
  • Combine 1 cup cornflakes, 1 can coconut, and 2 egg whites in a medium bowl; toss gently to blend.  Place mixture in prepared pan; press firmly to cover bottom and ½ inch up side of pan.
  • Bake 8 minutes or until edge begins to brown.  Cool completely on wire rack.
  • Drain pineapple, reserving juice.  Combine pineapple juice and 2 tsp. cornstarch in small saucepan; stir until cornstarch is dissolved.  Bring to a boil over high heat.  Continue boiling 1 minute, stirring constantly.  Remove from heat; cool completely.  Stir in 4 tsp. Splenda and 1 tsp. coconut extract.
  • Combine pineapple, mango slices and banana slices in medium bowl.  Spoon over baked crust; drizzle withy pineapple juice mixture.  Cover with plastic wrap; refrigerate 2 hours.  Garnish with pineapple leaves if desired.

 

The crust may be made 24 hours in advance, if desired.

Exchanges:  1 starch, ½ fruit, ½ fat

Calories:  139; carbohydrates:  25 g; fiber:  2 g; fat;  4 g; cholesterol:  0 mg; sodium:   59 mg; protein:  2 g

 

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