1 (10 oz.) pkg. frozen raspberries, in light syrup, thawed
1 c. non-fat plain yogurt
1/3 c. water
1 env. unflavored gelatin
3 egg whites
1/2 c. granulated sugar
Chocolate Meringue (recipe follows)
Powdered sugar
Unsweetened cocoa powder

Line 1-quart round bowl with plastic and set aside. Puree thawed raspberries in food processor or blender. Strain to remove seeds. Stir in yogurt, then set aside.

Place water in small bowl. Sprinkle gelatin over water and let stand 5 minutes to soften. Place bowl over small pan in simmering water to melt gelatin. Cool slightly.

Combine egg whites and granulated sugar in small bowl of electric mixer. Place over hot water, then whisk until whites are hot and sugar dissolves. Remove from heat.

Beat egg whites mixture with electric mixer on medium-high speed until cool and soft peaks form. Combine gelatin and raspberry mixture, then gently fold in egg whites. Pour into prepared bowl and cover with plastic. Chill about 4 hours or until set.

Trim Chocolate Meringue to fit top of mousse in bowl. Remove plastic and place meringue on mousse. Place serving platter on meringue layer, then invert so mousse is on meringue layer on platter. Remove bowl and plastic from mousse. Run metal spatula under hot water and smooth mouse surface to a slick, thin layer. Chill for 2 hours. Just before serving, dust with powdered sugar and cocoa powder. Makes 10 servings.

CHOCOLATE MERINGUE:

4 egg whites
Dash salt
1/2 c. granulated sugar
3/4 c. powdered sugar
1/4 c. unsweetened cocoa powder

Line 2 baking sheets with parchment paper. Combine egg whites and salt in large mixer bowl. Beat on medium speed until white and opaque, about 3 to 4 minutes. Increase speed to high and gradually add sugar, beating until stiff peaks form. Sift together powdered sugar and cocoa several times. Sift mixture over stiff egg whites, then carefully fold in. Spoon meringue mixture into pastry bag fitted with plain tip, 3/8 inch opening.

Pipe mixture on 1 baking sheet into 8-inch disk. Pipe remaining mixture into about 50 or 60 chocolate candy kiss shapes, about 1 inch apart, on sheet with disk and remaining baking sheet. Bake at 275 degrees for 25 to 30 minutes until firm outside and almost baked through. Cool on baking sheets, cover loosely with plastic until ready to use. May be kept at room temperature up to 1 week.