Are you or someone you know getting married in 2015? Tickets are now on sale for The Wedding Fair, which is happening on Sunday, January 18th at the BMO Centre at Stampede Park.

Meet over 250 of Calgary’s wedding professionals, including Lefebre and Burke, offering every product and service necessary to make your special day come to life. There will be live entertainment, food samples, and a live fashion show to highlight the latest year’s fashions. It’s a day you will not want to miss.

Advance tickets are $20 and are now available. Tickets at the door are also available for a price of $25.

Make sure to stop by our booth and say hello. We can’t wait to see you there!

“God bless us, everyone,” piped Tiny Tim, as the characters of Charles Dickens’ Christmas Carol settled ‘round the table for a massive feast. Yet holiday food can be a bane instead of a blessing for the 115 million Americans on a weight reductions diet this year.

No other time poses such a caloric temptation. And in many places, colder weather means people get less physical exercise just when they are eating more. But who wants to be a scrooge? There are common sense ways to retain the holiday spirit while cooking and eating sensibly. Consider these suggestions:

FOOD PREPARATIONS

Use low-fat yogurt dips instead of cream cheese or sour cream. If required use light cream cheese or light sour cream Select low-fat cheeses as appetizers: mozzarella (partly skimmed) and specifically prepared types that contain 3 grams or less of fat per ounce. Avoid the fatty cheeses: American, Camembert, Cheddar, Cheshire, Edam, Limburger, Feta, Provolone and […]

Ingredients:

1 cup piña colada non-fat yogurt 1 cup pineapple juice ½ cup fresh pineapple chunks 3 ice cubes 2 to 3 tsp rum extract 4 pineapple wedges

Directions:

In a blender combine yogurt, pineapple juice and pineapple chunks. Add ice cubes and rum extract; blend until smooth, thick and frothy. Serve with pineapple wedges.

Allowances: Serves 2 Count each serving as 1 dairy (group 1) and 2 fruits (group 4)

Per serving 168 calories; 85% carbohydrate, 13% protein, 2% fat

Ingredients:

½ cup ground decaffeinated coffee 2 ¼ cups water 1/3 cup of Splenda 1 cup 1% milk ¼ tsp ground cinnamon 4 tsp brandy extract

Directions:

Brew coffee in a drip coffeemaker. Combined brewed coffee, sugar, milk and ground cinnamon in a large bowl; stir well. Let mixture cool to room temperature. Pour coffee mixture into an ice cube tray and freeze. Using a food processor or blender puree coffee flavored ice cubes until slushy, add brandy extract and serve.

Allowances: Serves 4 Count each serving as 1 dairy (group 1)

Per serving: 99 calories; 86% carbohydrate, 8% protein, 6% fat

Serves 5

1 cup frozen raspberries 1 cup ice cubes 1 cup frozen, unsweetened sliced peaches 3 packets of Splenda 5 tsp rum extract 12-oz can chilled peach nectar 1 cup peach flavored seltzer/sparkling water 5 mint sprigs

  In a blender purée raspberries until smooth. Strain; discard seeds, add ice peaches Splenda, rum extract and peach nectar and mix until smooth. Pour into a pitcher, stir in peach flavored sparkling water garnish and serve immediately. Per serving: 94 calories; 95% carbohydrate, 3% protein, 2% fat