Ingredients
400 grams of sour apples
2 eggs
120 grams of fructose
60 grams of margarine
6 tablespoons skim milk
150 grams of white flour integral
1 ½ teaspoon baking powder
2 tablespoons cinnamon
24 grams of fructose
Preparation
Peel apples and cut very thin. Add eggs, fructose and beat in a blender to make a cream.
Put the margarine in a bowl, add milk and cook. When this warm, add the milk and cream with the eggs and successful mix. Heat oven to 200 º C.
Combine flour and baking powder and prepare the dough with milk. Place it in a mold and decorate with slices of apple.
Sprinkle with cinnamon and fructose. Make a cut in half the mass and lead to oven for 25 to 30 minutes.

Ingredients
200 g of carrots
25 g of skim milk powder
200 g of gluten would
1 tablespoon baking powder
5 teaspoons of powdered sweetener (Stevia mellitus)
1 egg
6 egg whites
Margarine
Preparation
Beat the 6 egg whites with whole eggs until fluffy point. Incorporate nonfat dry milk and grated carrots for the smaller part of the grater. Continue with batter.
Add soft, enveloping movements flour sifted with baking powder. Pour and a cast of 24 cm in diameter, previously greased with margarine and carry moderate oven for 30 minutes. Sprinkle with sweetener and serve.

Ingredients
500 grams of strawberries, raspberries or cherries
7.10 grams of unflavored gelatin plant
Preparation
Wash fruit well chosen and allow to dry.
Blend fruit with gelatin.
Place in small molds and put into refrigerator. The fruit chocolates can be kept between three and four weeks in the refrigerator.

Ingredients
1 cup tangerine juice
1 envelope unflavored gelatin
6 sachets of powdered sweetener (Stevia mellitus)
3 egg whites beaten until stiff
200 ml vanilla nonfat yogurt
Preparation
Hydrate the gelatin with the juice and let stand 5 minutes. Heat gently until warm. Add 5 packets of sweetener, yogurt and mix well. Beat the egg whites until stiff with the rest of the sweetener to form a glossy meringue. Add gently and enveloping movements to the previous preparation to obtain a completely homogenous mixture. Distribute in takeovers and freeze for 5 to 6 hours.
The juice obtained by squeezing mandarins is like oranges.

Ingredients
400 g of apples
400 g of celery
60 g of walnuts
Dressing
1 pot low-fat plain yogurt
4 tsp lemon juice
Salt and pepper
Preparation
Peel the apples, remove the centers with seeds and cut into small pieces. Chop the celery and walnuts. Place the 3 ingredients in a bowl. Add salt and pepper yogurt and lighten with lemon juice. Pour dressing over salad and mix well.

Ingredients
Six Caiguas
Three white potatoes boiled and diced
A ladle of broth
100 grams of stock
100 grams of fresh cheese
A small onion, chopped
Two tablespoons of oil
Two cloves garlic
One tablespoon of ground yellow pepper
Salt and pepper to taste
Chopped cilantro to taste
Preparation
Thoroughly wash the Caiguas cut them lengthwise in two, removing the seeds and veins. To cook it just soft in salted water for five minutes, then cut them into strips or diced.
Prepare a dressing with oil, garlic, onion, ground pepper, salt and pepper. Move with a ladle of broth, add potatoes and Caiguas. Let boil for a while but not much.
Finally, add the cheese and chopped cilantro, served with rice grained.

.Ingredients
2 pores
2 onions
600 grams of minced meat
125 grams white cheese
Salt, pepper
Paprika
1 pinch nutmeg
Oregano or marjoram
1 tablespoon mustard
1 tablespoon tomato sauce
1 bunch parsley
Preparation
Wash the leek, cut into thin slices and place in a cup of water with salt for 8 to 10 minutes. Boil again.
Peel and chop onions very thin. Make a dough with minced meat, onions, cheese, salt, pepper, nutmeg, paprika, oregano, mustard, tomato sauce and watercress. Knead a few minutes.
Form balls or sticks, place them on a baking sheet and keep warm in oven at 180 º C for 1 hour.
Note: It can be accompanied with the Yugoslav sauce and steamed potatoes.

Ingredients
1 bunch parsley
3 tablespoons white cheese
1 egg
1 onion
Salt and pepper
Oregano
1 pinch nutmeg
1 tablespoon mustard
Preparation
Wash the parsley and chop finely. Prepare dough with all ingredients.
Form 8 small meatballs.
Prepare two pans and brown the meatballs without any additive fat.
May be served hot or cold, the plate or in sandwiches.
Note: Potatoes can be served with steamed unpeeled cucumber and yogurt.

Ingredients
2 tablespoons oil
6 Caiguas
1 onion
300 grs. Beef ground turkey
1 tomato, peeled and chopped whole
1 tsp Garlic crushed
1 egg
Red pepper to taste
2 tablespoons raisins
Salt and Pepper
1 tablespoon parsley
2 slices of bread soaked in milk and liquefied
 ¾ cup beef broth
Preparation
Cut a lid to caigua, then clean, brown the onion in oil with garlic, tomato, pepper, salt and pepper, when cooked add the ground meat, bread, eggs, raisins and parsley, with this fill are filled Caiguas; accommodate in a pot that has filled the rest of adding the broth, leaving simmer until tender.

Ingredients
4 beef steaks
½ teaspoon curry powder
250 grams of fresh mushrooms
20 grams of butter
Salt pepper
1 tablespoon grated cheese
1 tablespoon oil
¼ liter of defatted broth
2 tablespoon sour cream
Preparation
Extending the steaks on a board and sprinkle with curry on both sides.
Clean the mushrooms chop it fine and cook in butter until eventually your own juice. Season with salt, pepper and grated cheese. Stir well with wooden spoon. Remove from heat and spread them on the steaks.
Overwhelm the meat and place the 4 rolls on skewers. Brown in hot oil on both sides. Then add the defatted broth, cover the pan and let simmer for 1 ½ hours.
Finally, remove the soup in a bowl, mix well with sour cream and pour over rolls.

Ingredients
1 plant celery
Sal
1 tablespoon oil
4 tablespoons grated cheese
1 tablespoon Italian herbs
Preparation
Cut the base of the celery, wash and cut them lengthwise into three parts. Boil approx. 15 minutes in a little salted water and then strain. Heat oven to temperature 200 ° C.
Brush a baking sheet with oil, place the celery, sprinkle with herbs and grated cheese. Bake for 20 minutes.

Ingredients
180 grams of brown rice
300 grams of ripe tomatoes
½ pint of beef broth
Salt and pepper
1 tablespoon grated cheese
Preparation
Wash the rice. Put tomatoes one minutes in hot water peel them, cut them in half, remove seeds and chop fine.
Mix the rice with tomato slices, placing n saucepan and pour over the broth. Seasoning with salt and pepper.
Boil a few minutes and then, over low heat, continue cooking for 30 minutes. Before serving, sprinkle with plenty of grated cheese.

Ingredients
1 k  broccoli
Sal
1 onion
1 clove garlic, crushed
1 tablespoon oil
200 grams of cooked ham scouring
1 bunch parsley
250 grams of cream
2 eggs
Salt, pepper and nutmeg
Preparation
Wash broccoli and cut. Boil in salted water approx. 10 minutes. Boil again.
Peel the onion, chop fine and fry it in oil with garlic. Add broccoli and mix well a couple of minutes. Heat oven to 225 º C.
Place on a baking sheet. Mix the diced ham with parsley and add the broccoli.
Whip the cream with the eggs, salt, pepper and nutmeg and pour over broccoli. Sprinkle everything with grated cheese and bake for 40 minutes.

Ingredients
750 grams of broccoli
1 tablespoon oil
1 clove garlic, crushed
¼ pint of white wine
Salt and pepper
Preparation
Wash broccoli and cut. Brown with olive oil and garlic over low heat to gather juice.
Add wine, cover and simmer over low heat for 15 minutes.
Serve with meat or fish.

Ingredients
1 head cauliflower small
250 grams of pork loin
2 tablespoons oil
Sal
1 onion
2 tablespoons soy sauce, salt
¼ liter of defatted broth
160 grams of pasta (noodles to taste)
Preparation
Clean cauliflower, cut and wash with water. Let dry.
Cut the meat into thin strips. In 1 tablespoon hot oil brown the meat along with the cauliflower.
Peel the onion, chop it fine and brown it a bit. Seasoning everything with soy sauce and pour the hot broth. Boil for 35 minutes over very low.
Cook the noodles as directed on package and, once ready, place in a pan with hot oil and add the meat and cauliflower.
Again, season with salt and soy sauce.