1 (18 ounce) package strawberry yogurt
1 (8 ounce) package cream cheese, softened
5 tablespoons HERSHEY'S Splenda granules
1/2 teaspoon lemon-lime flavoring
1/2 teaspoon vanilla extract
2 jellied orange sherbet rims
2 slices orange wedges
(Optional: Combine orange zest, orange juice, orange zest and lemon juice in a small, sealed glass container. Pour and shake until smooth; serve in a bowl. Refrigerate until serving time. Freeze with object size of container.)
1 orange, sliced into half moonshine maras
3 grapefruits, sliced into flower shapes
1 small melon, sliced into thirds
1 small orange, sliced into thirds
1 small banana, sliced into quarters
1 small piece lemon zest
1 cup citrus slices
1 large white grapefruit, peeled
1 small lemon twist
1 thin slice red onion
2 limp ounces skim lemon-orange flavored concentrate
Grease and flour 2 or 3 individual 8-inch round baking pans. Set aside.
Lightly grease two baking strainer sheets.
Spread the cream cheese into one concentric circle. Coat with the egg, lemon peel, Peach Whip, white sugar, and Maraschino cherry juice.
Beat together the cream cheese and cream cheese mixture together until fully blended. (Tip: Mix cream cheese and lemon-lime flavor into the same bowl to prevent mixing hard.)
Press marshmallow cream cheese mixture formed into a pan onto the prepared sheet. Roll the marshmallow mixture into a spongier shape, and place on serving plate. Place white grapefruit slices on top.
Season with lemon-orange concentrate by breaking up chips and inserting garnish with lemon zest and orange peel, using rubber tweezers.
Dip marshmallow squares into lemon juice. Refrigerate for about 10 minutes.
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