Good Morning and what a glorious weekend it was weather wise!
I hope you got out and enjoyed the spring like conditions. Lots of you are back to your normal routine this week after the Easter holidays so I expect I will see you at class, remember Summer is on its way so lets get ready to expose the flesh, YAY!
I’m keeping it brief this week
Thank you for your messages of condolences they mean a great deal to Declan and I. I shall pass them on to the rest of the Waters family too.
Having my work to focus on has certainly helped me get through a tough time so for Monday nights classes you will get to enjoy new routines, and the Boogie Fit beginners will enjoy a new style of music and dance fitness!
Tuesday 14th March all classes and services are cancelled, as Declan and I will be attending a family funeral.
Both Thursday night’s classes are as normal and we have another Burlesque Fitness Fusion on Friday, note its 7pm till 8pm. Last weeks class was fabulous ‘dharrrling’! This week’s class is almost fully booked so message me if you would like to come.
Something for the sweet toothed!
Now is a good time to cut back on the sugar post the Easter feast so here is little dessert recipe to help you beat the sugar craving
Low Carb Key Lime Pie
Ingredients
Makes 8 servings
Base
1 cup ground pecans
3 tablespoons butter, melted
2oz coconut/palm sugar
1/2 teaspoon coconut extract
Top
1/2 cup double cream
2oz coconut/palm Sugar
6 ounce pack sugar-free lime-flavoured Jelly
1/3 cup boiling water
1/3 cup cold water
16 oz cream cheese, softened
1/2 teaspoon coconut extract
2 tablespoons ground pecans
Directions
In a medium bowl, mix together 1 cup ground pecans, butter, 2oz coconut sugar and ½ teaspoon coconut extract. Press firmly into bottom and up sides of an 8-inch pie dish or cake tin; refrigerate until firm. In a small bowl, whip the double cream with 2oz coconut sugar until soft peaks form. Set aside.
In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all the cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie dish and spread evenly. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several (4-5) hours or overnight to allow gelatin to set thoroughly. YUM!
Remember if you usually come to class on Tuesday you are welcome to come to our other classes instead!
Have a fab week
Love ya
Helen xx
