#MEwx Downright warm with fog and Chocolate Peanut Butter Cup Cheesecake

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Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real

This morning we have mostly cloudy skies with some fog and a slight chance of rain showers this afternoon. Highs in the mid 40s with light and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have mostly cloudy with a slight chance of rain showers during evening hours, then partly cloudy after midnight. Lows in the lower 30s with light and variable winds. 

The outdoor temperature is 33.3°F, the dewpoint is 33.0°F and the wind chill is 30.3°F.

We had a fair amount of snow melt here over the past 24 hours.

Today’s sunrise is 6:48 AM, sunset is 5:00 PM and we’ll have 10 hours 12 minutes of daylight today. Moonrise is 7:28 AM and Moonset is 5:56 PM. The moon phase is a New Moon and is xx% illuminated. Our next Full Moon is on February 24 and our next new moon will be on March 10.

The wind velocity is between 1.3 MPH and 2.7 MPH from the Southeast.

The Relative pressure is 29.61, the Absolute pressure is 29.41 and falling with a weather graphic indicating sun and clouds.

The Humidity is 99%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 48.4W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with partly Cloudy skies.

 

 

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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