#MEwx Warm, clouds, possible rain and Berry Almond Crepes

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Good morning Augusta

This morning we have partly sunny skies with a slight chance of showers during morning hours, then a chance of showers and thunderstorms this afternoon. Some afternoon thunderstorms may produce gusty winds. Highs will be in the lower 80s with southwest winds around 10 mph.

Tonight we'll have partly cloudy conditions with a chance of showers and thunderstorms during evening hours. Some thunderstorms may produce gusty winds this evening. Lows will be around 60°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 60.8°F, the humidity is 92% and the dew point is 58.4°F.

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

The Relative pressure is 29.82, the Absolute pressure is 29.62 and dropping with a weather graphic indicating clouds/rain.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV rating is  1 out of 16, The moon is 8.0% illuminated, the moon phase is Waxing Crescent, Sunrise is 5:49 am↑ 72° East, Sunset is 7:33 pm↑ 287° West, Moonrise is 8:39 am↑ 85° East, Moonset is 9:21 pm↑ 271° West and we'll have 13 hours 44 minutes of daylight today.  

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

Let's shift over to breakfast recipes. You like Crepes, right?

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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