To prepare the filling, combine raspberry preserves and gelatin in a small saucepan. Gently cook over low heat to dissolve gelatin, about 5 minutes. Remove from heat and let cool.

In a large glass or ceramic mixing bowl, combine yoghurt, raspberries, and the cooled preserve mixture. Mix well and set aside.

Make the cake: Line a 12 x17x1-inch baking pan with parchment paper. Spray with nonstick cooking spray.

In a small saucepan, combine water and cocoa powder. Bring to a boil over high heat, whisking well. Remove from heat and add oil, whisking well to combine. Set aside to cool.

Meanwhile, in the top pan of a double boiler, combine eggs and sugar over a pan of simmering water. Using an electric mixer, beat the eggs over the water for 8 minutes or until the mixture has tripled in volume or a wide ribbon forms when the batter is drizzled from the beaters. Remove from heat and gently fold in flour with a spatula. Do not over mix.

Next, add about 2 tablespoons of the warm chocolate mixture to the egg mixture and gently fold it in. Be sure the chocolate is not warmer than the egg mixture or the eggs will start to cook. Continue folding in the chocolate mixture in small batches until well combined with the egg mixture.

Pour batter into the prepared baking pan. Bake at 400°F for 10 minutes. Remove from oven and let cool about 5 minutes before transferring to a wire rack with the parchment paper still attached to the bottom of the cake. Allow to cool completely.

To assemble cake: Spread filling evenly over the baked cake. Starting at the short (12”) end, gently roll the cake away from you, pressing firmly on the parchment paper. Fold back the parchment paper as you roll, so you do not tuck the parchment paper into the filling—it should remain on the outside of the cake. Leave cake seam side down and chill for 2 to 3 hours, tented with the parchment paper. Remove parchment paper and slice cake to serve. Garnish with powdered sugar. Refrigerate leftovers.

Note: Try using Lemon Lowfat Mountain High Yoghurt and blueberries for the filling and eliminate the ¼ cup boiling water and cocoa powder. Add the 2 tablespoons of oil after the addition of the flour.

Makes 8 servings.