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Cherry Chocolate Bars

16 ounces of the low-fat vanilla yogurt cheese
3/4 cup water
2 tablespoons of unflavored gelatin
5 tablespoons unsweetened cocoa
1/2 cup cherry fruit spread (this is the thick kind, not jam)
3 egg whites
1/4 cup of sugar pinch of salt

Preheat oven to 325 degrees. Lightly spray Pam into a 8x8 baking
pan. Use 1/4 cup of the water to soften the 2 tablespoons of
gelatin for several minutes. In the meantime heat the remaining
1/2 cup of water and stir in the cocoa till smooth. Now add to the
chocolate the gelatin and stir until it is dissolved completely.
Cool. Place the yogurt cheese in a medium-sized bowl. Add the
cherry spread to the yogurt cheese and mix gently with a fork to
blend well. Next gradually blend in the gelatin mixture.

In a separate bowl beat egg whites with the pinch of salt. Add
sugar gradually and continue to beat until moist, soft peaks form.
Fold in egg whites into the yogurt mixture gently using a spatula
. Pour into the 8x8 prepared pan. Bake for 30 minutes. Cool on rack
and then refrigerate until well chilled, at least 3-4 hours. Cut
into squares.


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