#MEwx Sun, clouds and a low fat french toast recipe

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Good morning Augusta.

This morning we have partly sunny skies with expected highs in the lower 70s. Winds are light and variable, becoming northwest around 10 mph this afternoon.

Tonight we'll have mostly clear conditions with lows in the upper 40s. Winds will be northwest around 10 mph in the evening, becoming light and variable.

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

The Relative pressure is 29.88, the Absolute pressure is 29.68 and rising with a weather graphic indicating sun and clouds.

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

Our outdoor temperature is 59.5°F, the humidity is  92% and the dew point is 57.2°F.

Visibility is 10.0 miles / 16.1 kilometers with sun and some overcast.

The UV rating is 0 out of 16, The moon is 45.7% illuminated, the moon in its first quarter, sunrise is 6:16 am↑ 84° East, sunset is 6:52 pm↑ 276° West, Moonrise is 2:08 pm↑ 125° Southeast, Moonset is 10:53 pm↑ 233° Southwest and we'll have 12 hours 37

minutes of daylight today.

 

Today's breakfast recipe is for those of you who like French toast and are on a diet.

 

LOW-FAT FRENCH TOAST

Serves:  4

2 eggs or ½ cup liquid egg substitute

½ cup skim milk

½ tsp. vanilla

1 tsp. oil

8 slices bread (best French toast will be from sourdough bread that has been allowed to dry out)

 

  • In a shallow bowl, mix 2 eggs, ½ cup milk, and ½ tsp. vanilla with a fork until smooth.
  • Pour 1 tsp. oil into a non stick skillet and heat over medium-high heat.  Use a pastry brush if necessary to coat surface of pan with oil.  Reduce heat to medium.
  • Dip the bread into the egg mixture, and place in skillet.  Brown both sides of bread and top with your choice of sugar-free fruit preserves.

 

NOTE:  FOR A CRUNCHIER FRENCH TOAST, AFTER DIPPING IN EGG MIXTURE, DIP INTO SOME CRUSHED CORN FLAKES.  ALL OTHER DIRECTIONS WOULD BE THE SAME.

 

Exchanges:  2 starch, 1 fat

Calories:  193; fat: 5 g; protein:  4 g; carbohydrate:  30 g; cholesterol:  with eggs 137 mg; with egg substitute 0 mg; sodium:  358 mg

 

 

 

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