New Classes--Let Us Know

We would like to add a Bosu Group Exercise class and a Circuit Training Group class in January. Please let us know your ideal time slot for that class. Obviously, we can't fit into everyone's schedule, but we want to try to accommodate the best we can.

Healthier Pumpkin Pie & Homemade Crust

This pie isn't as sweet as you might be used to, so taste the mixture prior to baking to make sure you're pleased. It has a great consistency, though.

Crust Ingredients
• 1 1/2 c low fat graham crackers
• 2 tb Honey
• 1 tb Melted organic butter
• 1 tsp cinnamon
Directions
1. In either food processor or blender (I use the Bullet), combine graham cracker crumbs, honey, cinnamon and margarine. Mix well.
2. Press into 9 inch pie pan. (if needed, you may add a bit of water to help it spread better.)
3. Refrigerate until ready to use.

Ingredients
• 1 (15 ounce) can solid pack pumpkin
• 1 (14 ounce) can fat free sweetened condensed milk
• 1/2 cup egg whites
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 tb honey

Directions
1. Preheat oven to 425 deg. F. (I used a confection toaster oven.)
2. In a large mixing bowl, combine ingredients with a mixer just until smooth. Pour into the homemade pie crust. (see recipe below) Bake at 425 degrees F for 15 minutes.
3. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
4. Cool on a wire rack. Serve.
5. Refrigerate leftovers.