#MEwx Cooler, less humidity and Chocolate Peanut Butter cup Cheesecake

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Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station and you can view it’s real time readings online by clicking  here.

This morning we have mostly sunny skies with highs in the lower 80s. Winds are light and variable, becoming west around 10 mph this afternoon.

Tonight we’ll have partly cloudy conditions during evening hours, becoming mostly clear. Lows in the upper 50s with southwest winds around 10 mph in the evening, becoming light and variable.

The wind direction is West northwest between 262 MPH and 4.3 MPH.

We received 0.10 inches of  rain here over the past 24 hours.

The Relative pressure is 29.73, the Absolute pressure is 29.53 and rising with a weather graphic indicating sun.

The outdoor temperature is 67.1°F, the dew point is 60.2°F, the heat index is 67.3°F and the humidity is 78%.

Visibility is 10.0 miles / 16.1 Kilometers with a lot of clouds.

The current Solar Radiation reading is

300.W/m2, the UV Index is 2 placing the average person at moderate risk, the moon is 4% illuminated, the moon is  a NEW MOON, sunrise is 5:20 AM, sunset is 8:12 PM, moonrise is 2:49 AM, Moonset is 7:23 PM and we’ll have 14 hours 52 minutes of daylight today.

Today is a NEW MOON with the next NEW MOON being July 28.

 

If you really like cheesecakes that have been in the fridge for a while, try this one.

 

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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