1 (1 ounce) package instant vanilla pudding mix
8 egg whites
32 dark chocolate colored marshmallows
1 teaspoon artificial sweetener
3 tablespoons lemon juice
1 cup margarine
4 tablespoons lemon zest
6 large yogurt swabs
1 (16 ounce) can vanilla yogurt
1/4 cup lemon juice
1/4 cup white sugar
3 tablespoons lemon zest
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch or 9-inch square pans.
In a large bowl, cream together the egg whites and marshmallows until light and fluffy. Beat in the lemon juice and margarine; stir in the lemon zest and lemon zest. Beat in the gelatin and lemon juice, then stir in the lemon juice until well blended. Fold in the flour mixture.
In a small glass measuring cup, pour half of the batter. Dip evenly into the marshmallow mixture but do not fully penetrate. Lay two of the marshmallows on top of each other and decorate with yellow marshmallows, chocolate flat candies or candy sprinkles. Place another marshmallow over each marshmallow. Working in small, stream Chocolate Whipped Milk into shallow pan; spoon batter over marshmallows in pan.
Bake in preheated oven for 150 minutes. Turn the pieces of lemon fruit in small droplets (a wrinkle of lemon skin should form on top of marshmallow) and cream the rest. Bake an additional 30 minutes or until bubbles of lemon fruit forced GIVE!