|Unflavored gelatin||4 Teaspoon (1 Envelope Plus 1 Teaspoon)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Strong brewed coffee||1⁄3 Cup (5.33 tbs) (Warm But Not Hot)|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Ladyfingers||24 , split lengthwise|
In a heavy saucepan, mix gelatin, 1/3 cup sugar, cocoa and egg yolks.
Add coffee a little at a time until it is well blended.
Cook and stir over medium-low heat until mixture almost boils and gelatin is dissolved.
Remove from heat and stir in yogurt and vanilla.
Chill until it begins to thicken and just begins to hold its shape.
Beat egg whites until soft peaks form.
Add remaining sugar one teaspoon at a time and continue beating until egg whites are glossy and stiff peaks form.
Mix about 1/2 cup of beaten whites into the chocolate mixture, and pour mixture over remaining whites.
Gently fold the chocolate into the whites and blend well.
Spray bottom and sides of a 9" springform pan with nonstick cooking spray.
Line the bottom and sides with ladyfingers.
Spoon in 1/2 chocolate mixture, layer with ladyfingers, and spoon in remaining mixture.
Cover with plastic wrap and chill 6 hours or overnight.