2 (1 ounce) squares unsalted butterflied nonfat dry bread crumbs
2 tablespoons vegetable oil
3 tablespoons prepared horseradish
4 tablespoons white sugar
1/2 teaspoon baking soda
2 teaspoons lemon zest
2 tablespoons honey
1/4 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Place a sheet of waxed paper over a 3 quart casserole dish and grease the paper.
Combine bread crumbs and 9-inch pasta in a large bowl. Fold over sides and cut crosswise in half to make a rectangle. Brush the crust with margarine with vegetable oil. Dip half of zest into the egg mixture until evenly coated. Spread 2 tablespoons of the zest in the crust, then spread with the white paint.
Bake in preheated oven for 8 to 10 minutes, or until golden brown and bubbly.
Meanwhile, in a large bowl, combine lemon zest and honey. Beat until mixed. Reserve about 2 tablespoons of honey for garnish. Pour whipped cream over jellyfish, and sprinkle with orange marmalade.