Instructions: 1. Line an 8" loaf pan with aluminum foil; set aside. In small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand 2 minutes. Stir in cocoa, 2 tablespoons of the sugar and the honey; cook, stirring constantly, 4-5 minutes, until gelatin is dissolved. Remove from heat; let cool.

2. In medium bowl, mash bananas until very smooth. Stir in yogurt, gelatin mixture and vanilla; gently fold in whipped topping. Spoon into prepared pan and freeze until firm, about 8 hours.

3. Meanwhile, in small saucepan, combine raspberries and the remaining 2 tablespoons sugar; bring to a boil, stirring to crush berries. In small bowl, dissolve cornstarch in pineapple juice. Add to saucepan; stir to mix well. Cook 30-40 seconds, until thick. Strain through a fine mesh sieve; cool completely.

4. To serve, remove pate from pan; peel off foil. Cut into 1/2"-thick slices; serve with raspberry sauce.

NOTES : Special Dessert for Chocolate Lovers

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