Peaks Island 12-05-2012 Officer O'CONNOR
0700- arrived on the island
0800- met the ferry, fireside shift change
0900- met the ferry, checked the Welch St.. parking lot, patrolled
1000- met the ferry, patrolled the back of the island
1100- met the ferry, checked the well being of person at 97 Island
ave
1200- met the ferry, patrolled
1300- checked the community center
1400- met the ferry, patrolled
1500- met the ferry, checked the school area
1700- checked the ferry
1800- checked the ferry, patrolled the bracket St.. area
1900- checked the ferry, checked the lions club
2000- met the ferry patrolled
2100- met the ferry, checked the community center
2200- met the ferry, assisted a subject coming off the ferry locate their
vehicle., patrolled
Health Tip of the
Week
Leave the Belly to Santa and Try a Holiday
Friendly Treat - Mini Raspberry
Tarts
1 (16.5-ounce) package
refrigerated sugar cookie dough
1 (8-ounce) package 1/3-less fat
block-style cream cheese
1/4 cupsugar
Zest of 1 orange
1/2 teaspoonvanilla
extract
32 fresh raspberries
Preheat oven to 350°. Coat a mini-muffin tin with nonstick
cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour,
and roll pieces into balls. Press each ball into tin, forming dough up and
around into the shape of a tart. Bake for 11–12 minutes or until golden. Let
cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using
an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon
cream cheese mixture into each tart. Top each with a fresh raspberry. Chill
until ready to serve.
Calories per serving:
85
Prep time: 20 minutes
Cook time: 11 minutes
Makes 32 tarts
Source: health.com
