Lightweight Tips Celebrations

Dill Deep

1 natural yogurt 1 cup of ricotta 1 clove of garlic 1 tbsp lemon juice 1 sprig of finely chopped dill Salt Servings: 10 servings (0.03 pounds per serving)

Eggplant Bruschettas

1 small aubergine cut into 1 cm slices. 4 slices of whole grain bread 1 garlic clove cut in two parts 4 slices of mozzarella 2 tomatoes Basil and pepper leaves to decorate Servings: 4 servings

Filled Mushrooms

12 mushrooms 1 small onion 1 egg white 1 tbsp red pepper 1 tbsp parsley 0.13 pounds of chicken breast or turkey ham 1 tbsp dry white wine Servings: 6 servings (2 units per serving)

Garlic Eggplants

1.1 pounds of eggplant 1 head of garlic 1/2 cup of peppermint 1/2 cup basil leaves 3/4 cup of vinegar 3 sweet peppers 2 tablespoons of extra virgin olive oil


1 medium large tomato, finely chopped. 1/4 cup finely chopped onion. 2 tbsp fresh coriander, finely chopped 1 fresh chilli, finely chopped or to taste 1 clove of garlic, well chopped 4 ripe medium avocados 1/4 cup of lemon juice 1/2 tsp of salt or to your liking Servings: 20 servings (1 tbsp per serving

Lettuce Rolls

1/2 cup cooked brown rice 1 finely chopped onion 1/2 finely chopped paprika 2 finely chopped tomatoes without skin and without seeds Salt and pepper Lettuce or grape leaves 1 cup light béchamel sauce (see sauces) Servings: 5 servings (2 tabaquitos per serving)

Pickled Corn And Red Pepper

6 corn cobs 1 cup of sweetener. 1 1/2 cup of apple cider vinegar 1 tsp crushed chillies or chili peppers 1/2 tsp mustard 1 finely chopped onion head 2 red peppers without seeds finely chopped Servings: 6 servings

Salmon Tartar

1.1 pounds of fresh salmon fillet 2 branches of chives 3 red sweet peppers 1 teaspoon mustard 4 tablespoons of soy Crushed red pepper 2 tablespoons of canola oil. Servings: 10 servings (0.11 pounds per serving)

Sea And Land Bruschettas

12 shrimp 12 clean mushrooms 12 slices of thin lemons 1/4 cup of white wine 1/2 tsp thyme Salt and pepper to taste Servings: 6 servings (1 skewer per serving)

Shrimp Ceviche

1.1 pounds of shrimp 1/2 purple onion 5 criollo lemons Salt, pepper to taste Coriander finely chopped to taste Servings: 10 servings (0.11 pounds per serving)

Sweet And Sour Wild Mushrooms

1.1 pounds of wild mushrooms or mushrooms 1 onion in cubes 4 cloves of garlic 1 tbsp dill 1/4 cup of wine vinegar 1 cup of water 2 tbs of sweetener 1 tbsp mustard grain 1 bay leaf 1 tbsp salt 0.02 pounds of black pepper Servings: 4 serving

Tomatoe Fondue

1.1 pounds of tomato 2 garlic cloves finely chopped 1/4 cup of water or vegetable broth Salt and pepper 1 branch of fresh thyme Servings: 20 servings (1 tbsp per serving)

Yogurt Cheese

1 little pot of yogurt 1 liter of skim milk

Zucchini Souffle

3 zucchinis chopped into cubes 2 clear 1 cup of ricotta cheese Salt Servings: 6 serving