You should still have plenty of yeast which I think is pretty evident in your fg. The enzyme you used makes more 'fermentable' wort and your yeast tore right through it. You manipulated your sugars, not your yeast. They seem plenty happy. Shouldn't be a problem at all. You'll be adding a measured amount of sugar, just enough to get a little bit more out of your yeast. Haven't seen your recipe so there may be some things there that might help with the mouthfeel, but with summer coming on, a nice dry, fruity beer isn't necessarily a bad thing. Best part about homebrewing is you can do it differently next time.