#MEwx sunny, a few clouds and Chocolate peanut butter cup cheesecake

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Good Morning Augusta.

This morning we have mostly sunny skies with highs in the lower 70s. Winds are northwest around 10 mph.

Tonight we'll have clear conditions with lows in the upper 40s. Winds are light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 54.3°F, the humidity is 88% and the Dew point is 50.9°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun and clouds.

We received 0.24 inches of rain here over the past 24 hours.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with bright sun and a few clouds.

The UV rating is 1 out of 16, The moon is  97.5% illuminated, the moon phase is Waxing Gibbous, Sunrise is 4:55 am↑ 55° Northeast, sunset is 8:27 pm↑ 305° Northwest, Moonrise is 7:38 pm↑ 125° Southeast, Moonset is 3:37 am↑ 238° Southwest and we'll have 15 hours 31 minutes of daylight today.

It's still hot out there, so here's another cold dessert to make.

Today's BFY (bad for you) summer treat is:

 

It's another cheesecake, but I'm not addicted. Honest. I can quit any time I want to!

 

CHOCOLATE PEANUT BUTTER CUP CHEESECAKE

Serves:  8

1 (8-oz) package fat-free cream cheese

6 tbsp. Reduced-fat chunky peanut butter

1 tsp. vanilla extract

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

1 1/3 cup nonfat dry milk powder

2 cups water

¼ cup whipped topping free

1 (6 oz) chocolate piecrust

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

 

  • In a large bowl, stir cream cheese with a spoon until soft.
  • Blend in 6 tbsp. peanut butter and 1 tsp. vanilla extract.
  • Add dry vanilla pudding mix, 2/3 cup dry milk powder and 1 cup water.  Mix well using a wire whisk.
  • Blend in ¼ cup whipped topping.  Spread mixture into piecrust.
  • In a medium bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder and 1 cup water.
  • Mix well using a wire whisk.  Spread mixture evenly over peanut butter layer.  Refrigerate for at least 1 hour.

 

Exchanges:  1½ starch or carbohydrates, 1 meat, 1 fat, ½ fat free milk

Calories:  269; fat:  9 g; protein:  13 g; carbohydrates:  34 mg; sodium 719 mg; calcium:  139 mg; fiber:  1 g

 

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