Ingredients
§ 1 canned peaches
§ 21 g unflavored gelatin
§ ½ cup cold water
§ 5 eggs
§ 50 g sugar
§ 200 grams of lean spreadable cheese
Preparation
Drain the peaches and process to a puree. Save ½ cup to serve as a sauce, put the rest in a bowl and reserve. Hydrate the gelatin with cold water, bring the fire and stir constantly until just a boil on the edges. Remove immediately and let warm. Beat eggs and sugar with electric mixer or by hand to reach the point of ribbon. Combine spreadable cheese with peaches puree in the bowl. Add gelatin and mix quickly.
Incorporate involute smoothly and egg batter. Put the preparation into a mold wet with cold water and bring to the refrigerator for 4 to 5 hours, until firm. Unmold and garnish with the reserved peach puree.

Ingredients
§ 1 small carrot
§ 1 small Italian zucchini
§ 1 liter of skim milk
§ 250 g of semolina
§ 50 g butter
§ 2 yolks
§ 1 teaspoon salt
§ Spray plant
§ 4 tablespoons grated semi-hard cheese
Preparation
Cut the carrot and diced Italian squash very small. Cooking by boiling, steaming or microwave until tender. Drain and reserve. Place the milk in a saucepan and bring to boil. Add the semolina in the form of rain, while stirring quickly and vigorously with a wooden spoon until mixture thickens. Cook another minute and remove from heat. Add in semolina vegetable cubes, butter, egg yolks and salt. Stir to incorporate everything. Dump the wet preparation on a tray with vegetable spray, smooth and cool in the refrigerator. When firm, remove and cut with a cutting disc of the desired size. Support them next to each other, on a nonstick tray.
Sprinkle grated cheese and bake at 220 º C until just golden.
Serve at the time, but also very rich if eaten cold.

Ingredients
Buns
§ 500 g low fat cottage cheese
§ 2 eggs
§ 300 g flour
§ 1 teaspoon baking powder
§ ½ cup basil processed
§ 1 pinch salt
§ 50 g of grated semi-hard cheese
Salsa
§ 800 g tomatoes
§ 100 ml of strained vegetable broth
§ 200 ml cream
§ 2 tablespoons chopped parsley
Preparation
To make rolls, place in a bowl the ricotta and eggs together well. Add flour, baking powder, basil, salt and grated cheese. Integrate everything to form soft dough, working with his hands. Let stand for 20 minutes.
Cut small pieces of dough, rolled under the palms to form cords and break them into small pieces. If you want to give the cakes their characteristic striped appearance, marked with the special tool or sliding down the back of a fork while pressing with your thumb.
For the sauce, peel the tomatoes, discard seeds and cut into cubes. Cook in a clean pan until soft. Pour broth and cream and cook for 5 minutes.
Cook cakes in plenty of boiling salted water until they rise to the surface. Drain, throw them into the skillet with the sauce and heat 23 minutes. Sprinkle over the parsley and serve.

Ingredients
§ 3 green apples
§ 400 grams of white bread mold debarking
§ 1 liter of skim milk
§ 200 g sugar
§ 2 drops vanilla extract
§ Zest of 1 lemon
§ 5 eggs
§ 100 grams of sugar for the caramel
Preparation
Peel the apples, remove the centers and cut into cubes of an inch square. Place them in a microwave-safe bowl cover and cook for 7 minutes at maximum.
Process or crumble the bread and place in bowl. Add milk, 200 g of sugar, vanilla essence and lemon rind. Beat eggs slightly, add and integrate well. Incorporate the apples, mix and set aside. Place in a pot of 100 g of sugar. Wet only with water, bring on high heat and cooking until a light golden caramel color. Caramelize a mold of 20 cm in diameter and allow cooling completely, so that the pudding does not stick during cooking.
Put into the caramelized mold the preparation of bread and apples. Cook in oven at 180 ° C, water bath for one hour. Remove and let cool before demolding.

Ingredients
§ 1 tablespoon cornstarch
§ 200 ml of skim milk
§ 21 g unflavored gelatin
§ 4 egg
§ 2 tablespoons sugar flush
§ 100 grams of light caramel
§ 4 brownies
Preparation
Dissolve the cornstarch in the milk in a saucepan. Carry on low heat and stir constantly until it boils and thickens. Cook another minute, stirring always.
Hydrate the gelatin with a few tablespoons of cold water. Add it to the previous preparation, hot, and mix until completely dissolved. Beat the egg whites until firm snow. Add the sugar in the form of rain, while beating. Continue beating 2 minutes more. Integrating the cream to gelatin mixture. Incorporate the egg whites in surrounding form.
Divide between individual ramekins moistened with cold water. Keeping the refrigerator at least 4 hours until they take shape. Unmold. Serve topped with brownies games.

Ingredients
§ 400 grams of cooked lean beef
§ 200 grams of green beans
§ 2 carrots
§ 2 medium potatoes
§ 1 small onion
§ 1 cup broth
§ ½ cup skim milk
§ 1 teaspoon mild mustard
§ 1 tablespoon cornstarch
§ Salt to taste
§ 1 tbsp chopped parsley
Preparation
Cut the meat into cubes of an inch square. Dawn pea pods, remove the wires using a vegetable peeler and cut into 2 cm. Slice carrots and potatoes. Book it.
Chop the onions and cook in a pan with a spoonful of broth until tender. Add the reserved meat and vegetables. Pour the broth and milk. Season with mustard and cook until vegetables are tender.
Dissolve the starch in a tablespoon of cold water, add to the pan and stir gently until mixture thickens. Salt, sprinkle with chopped parsley and serve at the time.

.Ingredients
§ 1 small onion
§ 1 clove garlic
§ 600 grams of fish
§ 2 carrots
§ 2 potatoes
§ 300 grams of diced pumpkin
§ 4 peach halves in syrup
§ 2 cups vegetable broth
§ 1 sprig of oregano and thyme
§ 1 bay leaf
Preparation
Chop onions and grate the garlic. Cook garlic and onion in large saucepan until tender. Add the fish pieces and cook for 4 minutes. Include carrots, squash, potatoes, peaches, oregano, thyme and bay leaves. Cover with remaining broth. Cook for 20 minutes. Serve immediately.

Ingredients     
§ 2 cups cooked and pressed cassava
§ ½ cup yellow pepper paste
§ ½ cup olive oil for frying
§ Salt and pepper to taste

§ ½ cup peeled Cocona and chopped into small cubes
§ Juice of 2 cocoons
§ ½ cup small diced onion
§ 1 teaspoon crushed garlic
§ 2 Charapita peppers, finely chopped
§ 1 tablespoon finely chopped hot pepper
§ 4 tablespoons oil
§ Sacha cilantro to taste
§ Oregano to taste
§ huacatay sheets to decorate
§ coriander leaves for garnish
§ Salt to taste
Preparation
Toss in a bowl of Cocona, Cocona juice, onion, garlic, chili charapita, chilli, oil and salt. Let stand for ½ hour.
Court backs paiche in small 50 gram each.
Mix the cassava yellow chili paste, oil and juice from lemons. Finally season with salt.
Add the mixture from the bowl, the sacha sacha coriander and coarsely chopped oregano.
Cook fillets with olive oil paiche in a pan. Season with salt during cooking. They should be very pink inside. Set aside. Place on a plate because of some cassava paiche on it, cover with chimichurri of cocona and garnish with coriander leaves and huacatay.

Ingredients
§ 1 small onion
§ 1 clove garlic
§ 600 grams of boneless chicken breasts
§ 2 carrots
§ 300 grams of pumpkin cubes
§ 2 potatoes
§ 4 peach halves in syrup low calorie
§ 2 tomatoes
§ 2 cups vegetable broth cast
§ 1 bunch fresh oregano and thyme
§ 1 bay leaf
Preparation
Chop onion. Cut the garlic into slices, chicken breasts, diced, sliced carrots and squash, potatoes and diced peaches. Peel the tomatoes, remove seeds and chop. In a large saucepan with 2 tablespoons of broth to cook the onion and garlic until tender.
Add chicken breasts and cook for 4 minutes, stirring from time to time. Include carrots, squash, potatoes, peaches, tomatoes, bouquet of herbs and bay leaves. Cover with remaining broth. Cook on medium heat for 40 minutes until all vegetables are well cooked. Let the squash and peaches begin to unravel and to give the preparation creamy looking. Serve immediately, or store and reheat before eating.

Ingredients
§ 1 small onion
§ 1 clove garlic
§ 600 grams of whitefish
§ 2 carrots
§ 2 potatoes
§ 300 grams of diced pumpkin
§ 4 peach halves in syrup
§ 2 cups vegetable broth
§ 1 sprig of oregano and thyme
§ 1 bay leaf
Preparation
Chop onions and grate the garlic. Cook garlic and onion in large saucepan until tender. Add the fish pieces and cook for 4 minutes. Include carrots, squash, potatoes, peaches, oregano, thyme and bay leaves. Cover with remaining broth. Cook for 20 minutes. Serve immediately.

Ingredients
§ 200 g of cottage cheese or cream
§ 200 g low fat cottage cheese
§ 100 ml light cream
§ 2 tablespoons vanilla extract
§ 2 egg
§ 50 g icing sugar
§ 4 boneless, apricots in syrup low calorie
§ Mint for garnish
Preparation
Blend or process the cottage cheese curd, cream and vanilla until a uniform texture. Beat the egg whites until frothy. While beating, add sugar little by little. Continue beating until a thick and glossy meringue. Adding it as a surround to the mixture.
Rinse with cold water individual molds ceramic heart-shaped holes in the base. Lined with double layer thin gauze. Fill them with homework, taking care that there are no spaces. Putting them on a wire rack resting on a tray. Refrigerate if possible until the next day, or at least several hours to drain the liquid from the cheese. Unmold, remove the fat and thin with a heart to serve each apricot half. Garnish with mint leaves.

Ingredients
Crêpes
§ 40 g all-purpose flour
§ 40 g corn flour
§ 1 pinch salt
§ 2 eggs
§ 1 tablespoon corn oil
§ 200 ml of skim milk
§ 2 tablespoons chopped cilantro
§ Spray plant
Stuffing
§ 150 grams of carrots
§ 150 grams of asparagus tips
§ 200 g plum tomatoes
§ salt and nutmeg
Preparation
For pancakes, mix in a bowl the two kinds of flour and salt. Make a hole in the center and place there the eggs, oil and milk. Integrate everything to get a smooth paste, beating slightly. Add the coriander. Let stand for 30 minutes to hydrate the corn flour. For the filling, cooking by boiling, steaming or microwave carrots cut into small cubes and asparagus tips. Peel the tomatoes, remove seeds and cut into cubes, cook for a minute in a nonstick skillet without fat. Combining the three plants. Season with salt and nutmeg. Book.
Heat a skillet over medium heat for crêpes. Moisten with vegetable spray. Pour a portion of pasta and, to cover the entire base, tilt and rotate the pan and keep it warm. Repeat with remaining dough. To serve, place some filling on one half of each crêpe and fold the other half, without covering the entire plant.

Ingredients
§ 2 zucchini
§ 2 carrots
§ Salt to taste
§ 6 eggs
§ 4 tablespoons skim milk
§ 2 tablespoons chopped parsley
§ Spray plant
Preparation
Cut into fine julienne of zucchini and carrots with skin. Boil plenty of water with a teaspoon of salt, add vegetables and cook for two minutes. Drain and reserve. Beat eggs in a bowl with milk and some salt to integrate everything. Add the chopped parsley and mix again.
Divide into 4 equal parts preparation. Moisten with vegetable spray a nonstick skillet, heat and pour into it a portion of the beaten egg. Cook over medium heat until it begins to curdle. Place about a half of the omelette a quarter of cooked vegetables, using a wide spatula, fold the other half to cover them. Cook another minute, turn with spatula and cook one minute from the other side. Slide onto a plate. Repeat with remaining portions. Serve immediately.