Day before making, place yogurt in sieve lined with double-thickness cheesecloth. Set over bowl. Cover with plastic. Refrigerate overnight. Discard liquid that drains.

CHOCOLATE CAKE:

1 1/2 c. sifted cake flour
1/2 c. unsweetened cocoa powder
1 tbsp. baking powder
3 eggs, separated
3/4 c. plus 1/2 c. granulated sugar
6 tbsp. water
9 egg whites
1/2 tsp. salt

RASPBERRY FILLING:

2 pkg. unflavored gelatin
1 (12 oz.) can evaporated skim milk
3 (16 oz.) containers low fat plain yogurt (see head note)
1/4 c. sugar
1 tsp. vanilla
2 c. raspberries, cut in half

1. Prepare chocolate cake: Spray 8 inch springform pan with nonstick vegetable oil cooking spray. Line bottom of pan with waxed paper, spray paper.

2. Sift together cake flour, cocoa and baking powder onto clean waxed paper.

3. Beat egg yolks in small bowl at high speed 1-2 minutes until foamy. Gradually beat in 3/4 cup of sugar, 1 tablespoon at a time, until mixture is very thick, 3 minutes. Add water, beat mixture well. Fold in flour mixture in 2 additions until batter is smooth.

4. Beat 12 egg whites and salt with clean beaters in large bowl, until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites until no streaks remain. Fold batter into prepared pan.

5. Bake cake in preheated moderate oven (375 degrees) for 55 minutes or until center springs back when lightly pressed with fingertip.

6. Gently loosen sides of springform pan with knife; remove sides. Cool on wire rack 10 minutes. Invert cake onto wire rack; carefully remove bottom of springform pan and waxed paper. Turn right side up; cool completely. Slice horizontally into 3 equal layers.

7. Meanwhile, prepare raspberry filling: Soften gelatin in 1/2 cup evaporated milk in small saucepan, for 3-5 minutes. Place saucepan over low heat; stir occasionally until gelatin is completely dissolved. Transfer to large mixing bowl. Stir in remaining milk. Chill about 5 minutes or until thickened.

8. Add drained yogurt-cheese, sugar and vanilla to gelatin. Beat at medium-low speed until blended and smooth. Stir in raspberries.

9. Place 1 cooled cake layer on serving platter. Top with half the Raspberry Filling. Repeat with second cake layer and remaining filling. Top with last layer. Sift confectioners' sugar over top, if you wish. Garnish with additional raspberries or strawberries, green grapes, kiwi, star fruit and fresh mint leaves, if you wish.