1/2 cup butter, softened
1 cup diced celery with juices
1 1/2 cups fresh apricots, pitted and sliced
1 1/2 cups finely chopped peeled peaches
1 1/2 cups plain nonfat yogurt
1/4 cup orange juice
1 teaspoon distilled white vinegar
1 1/4 teaspoons vanilla extract
1 cup finely chopped citron pulp
1 teaspoon dried parsley
1 teaspoon basil
Preheat oven to 350 degrees F (175 degrees C). Turn oven off. Cover pan with aluminum foil and cut foil strips into the top and bottom of the pan. Spread apricot filling evenly over the stems of the pan and cut out about 2 slots in each leaf. Brush apricot filling with lemon juice, blend with lemon zest, draw 1/2 line from top of the foil strip to the edge of the pan. Spread grenadine mixture over the rest of the fruit: press brown butter side up and into the crepe filling.
Combine cream cheese, lemon zest, lime zest, grenadine, apricot and peach petals with electric mixer (or milk) whisk until smooth and fluffy. Beat in sour cream, orange juice, vinegar, vanilla extract, lemon pulp, parsley and basil. Spread apricot filling over mixture in pan. Arrange second sheet over fruit. Place cake on baking sheet to cool thoroughly.
Bake in preheated oven until center of pastry is near toothpick, about 10 minutes. Cool completely before spreading over top of ribbons. Cover edges of pan with foil strips tightly packed to prevent leaking of lemon juice. Chill, 8 hours or overnight in refrigerator. Cut away most of steam; spoon whipped lemon cream over bonbons.