3 oz (small box) lemon gelatin (can be sugar-free)
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
8 oz cream cheese (can be lowfat/Neufchatel)
Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. If you have a truffle candy mold or round ice cube trays, spray them with non-stick cooking spray first, then pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melon baller, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. Note: if you are using the melon baller method, you might need to add one package of plain gelatin to your mixture. The molds work fine with just the lemon gelatin to make gently squishy eyeballs.
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