L’drink light and vegetarian to stay in shape

Summer time appetizers…but how do you enjoy a drink without having to get fat for strength, eating crisps, nuts and other crap? The solution you give us, a cocktail super light prepared with vegetables and, of snacks delicious,, but with very few calories, these vegetable-based.

In this way you will be able to organize a drink dietary and eat what you want without any regret, and overcome to the best your swimsuit without having to give up the appetizers in the company of friends, but opting for a solution super light. Try them also in the version with the green apple with the meatballs to tuna, is really appetising!


  • a liter of carrot juice
  • two liters of mineral water
  • lemons
  • a sprig of mint
  • salt

for the meatballs mini

  • 200 grams of ricotta cheese, light
  • 60 grams of goat cheese, soft, light
  • herbs mixed, such as parsley, chives, basil and fennel

per la salsina

  • a po’ mint
  • 4 small zucchini and hold
  • one clove d’garlic
  • one lemon
  • extra-virgin olive oil
  • salt and pepper

Preparation of’aperitif light

First of all, prepare your meatballs mini cheese. Put in a bowl the ricotta cheese and the goat cheese and mix everything well with a fork, creating a smooth cream. Then form into balls with the hands of the greatness of the più or less of a walnut, and put them in the freezer to rest for about 10 minutes. The Lava is good all the herbs, clean them gently and tritale finely.

Pull out of the freezer the balls of cheese and put the chopped herbs covering the balls evenly.

Now is the time to prepare the sauce. Wash the zucchini and spuntale, then cut them in pieces, and frullale in the mixer together with a little d’extra virgin olive oil’olive oil, l’garlic, a few leaves of mint and a pinch of salt. Pour the lemon juice and put it all in a bowl garnished with the mint leaves that remain.

Mix together the grated rind of a lemon and a pinch of salt. Bathes with dell’s water around the rim of your cocktail glasses, and immerse them in your mix with salt and lemon, then riponili in the fridge for a bit’.  In the carafe pours the juice of a lemon and l’water, mineral, with a long spoon stir, then pour into glasses.

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