1 (1 ounce) squares unsweetened cocoa powder
1 cup cranberry juice
4 eggs
1 teaspoon vanilla extract
1 (3 ounce) package instant nonfat yogurt
2 tablespoons lemon juice
In a blender combine cocoa, cranberry juice, eggs, sugar and vanilla. Blend until smooth. Set aside.
In a small bowl whip yogurt until homogeneous. Add lemon juice and whip until stiff, but not stiff. Spread over filling and frost. Chill 20 minutes before serving.