A Low Fat Alternative to a Traditional dessert (Apple Caramel Cake)

My mom used to make this cake once October rolled around. It was only later I realized that with the butter, eggs, cream in her recipe that it was a calorie-ladened, let's-see-how-many -calories-you-can-eat at once affair. At least now I understand why she was so keen on having my 4 four sisters and I outdoors playing soccer all the time.

This is reduced calorie recipe of a really great fall cake. There is a vegan version if you're interested, send me an e-mail! I've tried it gluten-free as well and it has worked quite nicely by replacing the flour with 1 c sorghum flour, 1/2 c buckwheat flour, 1/4 c tapioca or potato starch and 1 tsp xanthan gum.

• 2 cups unbleached flour
• 1 3/4 cup brown sugar,
• packed4 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt3
• /4 cup reduced fat margarine, softened
• 2 teaspoons pure vanilla extract
• 6 whole egg whites, slightly beaten
• 2 cups apples, peeled and sliced

Topping:

• 1 1/2 cup powdered sugar, sifted
• 1/4 cup reduced fat margarine, melted
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 4 teaspoons skim milk

Preheat oven at 350F. Prepare a 12 cup fluted pan with cooking spray and flour; set aside. To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder and baking soda in a mixing bowl. In another mixing bowl, combine 3/4 cup margarine, 2 teaspoons vanilla extract, egg whites and apples. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. Cool upright for 30 minutes; invert onto serving plate. Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla extract and milk. Immediately spoon over cooled cake.

12 servings; 353 Calories; 8g Fat (20% calories from fat); 4g Protein; 71g Carbohydrate; 0mg Cholesterol; 280mg Sodium

This week @ The Studio: October 16-20th

So the weekend may be off to a rainy start but that doesn't mean you still can't move! This week at the studio:

Yoga-it's all about the hips as we open them and release the stored up emotions and stress we carry in this area. The hips are often the depot for alot of our emotions and stress and we tend to resist letting go in this region. Subsequently, back issues often originate from the hip area. From the restorative beauty of child's pose to pigeon (modified for knee problems), you will find freedom and learn to let go of resistance in this week's classes.
Darlene is guiding the Tuesday & Wednesday's Power & Core Strength Vinyasa classes- Beautiful Cheryl will be back for her beginner's group.

Conditioning class-Endurance is our primary focus. If you have been working with the same weight in endurance for a long period of time, you might want to consider moving up to the next weight and building endurance at that weight level.

Bootcamp-Sunday is "rock, paper, scissors". Angi's Thursday's class will be awesome (as usual!)

Zumba-The new set is almost ready for release! Saturday will be some of the favourite oldies to make you move before we transition.

Wishing you all a fabulous week!

Getting that foot between your hands

If you've been coming to the core strength vinyasa class, this is a fairly familiar transition from down dog to placing the foot between your hands. It takes patience to learn how to life yourself away from the earth while pushing you energy down.

From down dog, shift your weight forward and bring your knee towards your nose. You lift yourself up (back heel really lifts up) as you press your hands down. Look forward between your hands and step the foot forward.