Instructions: Preheat oven to 250. Line 2 cookie sheets with parchment paper. Trace six 3-inch circles on each paper. Using electric mixer, beat first 3 ingredients to soft peaks. Gradually add sugar and beat to stiff glossy peaks. Transfer whites to pastry bag fitted with 1/4-inch plain tip.

Beginning in the center of each circle, pipe concentric circles to fill traced circle. Bake until meringues are dry, about 2 hours. (Can be prepared 2 days ahead. Store in oven.) Gently spread 1/4 cup yogurt evenly on 6 meringues. Top with remaining meringues. Freeze until firm.

Place cocoa and espresso in sieve. Lightly sprinkle over tops of meringue and serve immediately. 6 Servings Bon Appetit Light And Easy

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