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JULY 2019 NEWSLETTER

                           FREEDOM SALE!!!

We at Lifestyle Pilates know that you have the freedom  to choose where you spend your money and time! We are honored that you choose US!!!

BUY A 10 OR 20 PACK AND RECEIVE A FREE CLASS AND WATER BOTTLE ON YOUR 2ND PACK of same value.

Talk to your friendly Pilates Instructor for details!
                          4th of July

Join us this Independence day. We will be OPEN the MORNING of July 4th for some serious holiday calorie burning.

We are offering a limited schedule as follows:

9AM -  Reformer Fusion
If you haven't been into the studio to take a class in 6 months or longer We Miss you! In an effort to get your butt (and back, front and sides) back in here, we're offering 20% off our Pilates Class 5 pack or 10% off a 10 pack,a FREE Barre BOUNCE class and water Bottle!

As EXTRA incentive to get your Pilates body back, we will also take 15% off ANY regular priced active wear purchase.

To redeem your offer, visit our website, give us a call or respond back to this Newsletter

Hope to see you soon!
                      Patriotic Berry Trifle


Ingredients

1/4 cup plus 2/3 cup sugar

1/4 cup fresh lemon juice

1/4 teaspoon almond extract

1 premade angel food cake, cut into 1-inch slices

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced




Directions

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Photograph by Steve Giralt

Recipe courtesy of Sunny Anderson for Food Network Magazine
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