Summer Singalong!

Contemporary Stretch
6:15 pm - 7:25 pm
December 13, 2018

‘Summer Summer Summer time… Summertime’…. Don’t you love that one? Ok how about ‘Summer timmmme when the living is eeeeeeasyyyyyy’ ….no? Ok.

‘The sun has got his hat on, hip hip hip hoorayyy’ …anyway, do you see where I’m going with this. I know it’s hot but let’s celebrate that we actually have a recognisable Summer so that we can do all those Summer things that we complain about missing out on when the weather is rubbish, I for example, sat in the dog’s paddling pool for 20mins yesterday, eating an iced lolly and it was lush!

What are your favourite Summer time tracks? Let me know and I will see if I can include them in our class routines and PT playlists. I will continue to adapt our exercise environment and class/PT content to accommodate the hot weather. Do your bit by avoiding sitting out in the sun in the hottest part of the day, dress in cool exercise clothing, stay hydrated all day long and during class/training. Bring cool sprays, iced flannels and lots of water.


I love my DYBO family! Together we really are a group of health and fun-loving folks who are committed to our own fitness, wellness and supportive of others – both at our classes and out in the community. Within our DYBO family we have new babies arriving, some members retiring from work, weddings, birthdays, occasionally bereavement, house moves, illness and so on – together we support and share every aspect of love and life and I thank you for that.


Happy Birthday today to our very own pro Ballerina and our Dance teacher Daisy West – have a fab day, lovely! Congratulations to for Mum and Dad Carole and Richard for raising such a wonderful and talented lady (Richard tells me it’s all down to the genes she inherited from him!)


Thank you for your preparedness with our Summer Schedule – I have received most payments and booking forms (a few outstanding). Can I remind you that we need the schedule back with your payment so that we can easily assign payment to the correct class member, take a photo on your phone for your records.

The Summer Schedule is this…


Late Summer Fitness Yoga

Taking bookings now, ensure you are booked for this very popular class


Sugar-free Strawberry and Banana Ice Cream

I found this on the BBC Good Food website, great if you are keeping your carbs low, however it isn’t low in calories so bear that in mind when you go for a second helping!!! Why not have a scoop and sit in the the paddling pool to cool off.

This tasty ice-cream contains no added sugar, getting its sweetness from strawberries and vanilla.

Equipment and preparation

For this recipe you will need a pre-chilled ice cream maker.

(I have included a link at the bottom for three ways to make ice cream when you don’t have an ice cream maker)

This ice cream without the topping contains 285 kcal, 4.5g protein, 9g carbohydrate (of which 8g sugars), 26g fat (of which 14.5g saturates), 1g fibre and 0g salt per portion.


  • 300ml/10fl oz double cream
  • 300ml/10fl oz whole milk
  • vanilla pod, cut in half lengthways, seeds scraped out (or 2 tsp vanilla bean paste)
  • 6 large free-range egg yolks
  • 500g/1lb 2oz ripe strawberries, hulled, halved
  • 1 medium-large very ripe banana(around 100g/3½oz peeled weight)


  1. Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat.
  2. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat.
  3. Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble.
  4. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool.
  5. Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid.
  6. Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving.


How to make ice cream without an ice cream maker

Have a fab week.

Love ya,

Helen x






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I have been training with Helen for over three years and attending one of her weekly classes. She is very professional in her work and is an inspiring instructor. In her private gym she works me hard yet within my own capabilities. We also share in laughter which is of course a great tonic for stress. Her private gym sessions are dedicated to my individual (and ever changing) needs, which is the key to success. Helen has expertise in so many areas of her industry and is a caring and confident trainer and her sports massages are second to none!
Val Farnham