Place all ingredients in blender for a minute until silky smooth Add spices, mineral sea salts to taste.
Burst mix all ingredients again and serve in a tall ounce glass.

List of ingredients required:

1 cup ice cubes (0 calories / 0 kilojoules)
1/2 Cup of Celery (8 calories / 33,6 kilojoules)
1/4 cup of diced onion (16 calories / 67,2 kilojoules)
1/2 cup of carrots (22 calories / 92,4 kilojoules)
1/4 cup of tomatoes (11 calories / 46,2 kilojoules)
1 peeled lemon (20 calories / 84 kilojoules)
1/2 cup of pumpkin (15 calories / 63 kilojoules)
Spices to taste (0 calories / 0 kilojoules)

Makes 2x servings (under 50 Calories)
Makes around 32 fl oz
Energy per serving: 46 Calories 193,2

1. Beat whipped cream until stiff

2. Prepare jello by mixing with 1/2 cup of warm water
and stir until desolved

3. Add 1/2 cup of cold water to jello and let set
only slightly

4. Mix jello, whipped cream and yogurt together in
a glass bowl (Save small amount of whipped cream)

5. Pack tennis biscuits closely together on the bottom
and sides of a pie dish

6. Pour the jello mixture over the tennis biscuits evenly

7. Let the tart set for about 30 to 45 minutes in your fridge

8. Use small amount of saved whipped cream to decorate the top
of the tart

9. Cut into slices and served the 3tablespoons of sugar

10. Pour the Madeira over the nectarines

11. Marinate the fruit in the Madeira mixture for 3hours

12. Drain the nectarines and dip them one by one into the fritter batter

13. Fry the nectarines, a few at a time in hot deep oil at a temperature of 370F (190C) until they are golden brown

14. Drain the fritters on absorbent paper and serve hot

Recipe Ingredients:

1x packet of tennis biscuits
1 Box of Whipped Cream (Orly etc)
1 Packet of diet Jello (Weigh less, etc)
500ml (20oz) tub of Yogurt