1 1/2 c. dried pitted dates
1 c. water
3 tbsp. unsweetened cocoa
1 tsp. instant espresso powder
1 tsp. vanilla extract
1 tsp. grated orange zest
2 tbsp. butter, softened
3 egg whites
Pinch of salt
2 tbsp. unsweetened apple juice concentrate
1/2 c. nonfat plain yogurt for garnish

In a small saucepan, heat dates and water to a boil. Simmer for 3 minutes. Drain and rinse under cold water. Peel skin off dates.

In a food processor, puree dates, cocoa, espresso, vanilla and orange zest until smooth. Add butter, process and remove to a bowl. Beat egg whites with an electric mixer until frothy. Add apple juice concentrate and continue beating until whites are stiff but not dry.

Fold a small amount of whites into chocolate mixture to lighten. Fold lightened chocolate mixture into remaining egg whites until smooth. Spoon into 6 small bowls or pretty tea cups. Chill at least 2 hours, covered. Serve with a dollop of yogurt on top. Serves 6.