#MEwx sun, mild temps and a Chocolate Cherry Cream Pie
This morning we have partly sunny skies, becoming mostly cloudy. Highs around 60°F with light and variable winds.
Tonight we'll have partly cloudy conditions with lows in the mid 40s. Winds will be light and variable.
The wind direction is east Northeast between 1.0 MPH and 2.5 MPH.
The Relative pressure is 30.36, the Absolute pressure is 30.16 and rising with a weather graphic indicating clouds and sun.
We didn't receive any measurable rain here over the past 24 hours.
our outdoor temperature is 50.5°F, the humidity is 90% and the dew point is 47.8°F.
Visibility is 10.0 miles / 16.1 kilometers with sun and some clouds.
The UV rating is 1 out of 16, the moon is 12.8% illuminated, the moon phase is waxing crescent, sunrise is 6:46 am↑ 98° East, sunset is 6:04 pm↑ 262° West, Moonrise is 10:38 am↑ 118° Southeast, Moonset is 8:05 pm↑ 239° Southwest and we'll have 11 hours 18
Minutes of daylight today.
And to cap off the Pie recipes I'm posting:
CHOCOLATE CHERRY CREAM PIE
Serves 8
1 (4 serving) package sugar-free chocolate cook-and serve pudding mix
1 (4 serving) package sugar-free cherry gelatin
1 ½ cups water
1 (16 –ounce) can tart red cherries, packed in water, undrained
1 tsp almond extract
1 chocolate piecrust
1 (4 serving) package sugar-free instant chocolate pudding mix
2/3 cup nonfat dry milk powder
½ Cool Whip free
2 tbsp slivered almonds
In a medium saucepan, combine dry cook-and-serve pudding mix, dry gelatin, and ½ cup water. Stir in undrained cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush cherries. Remove from heat. Stir in almond extract. Place saucepan on a wire rack and let set for 5 minutes. Spoon cherry mixture into piecrust. Refrigerate for at least 30 minutes. Meanwhile, in a large bowl, combine dry instant pudding, dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread pudding mixture evenly for cherry filling. Evenly sprinkle almonds over top. Refrigerate for at least 1 hour. Cut into 8 slices.
Calories: 206; fat: 6 gm; protein: 5 gm; carbohydrate: 33 gm; fiber: 1 gm; sodium: 385 mg; calcium: 81 mg;
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