1 container (32 oz) low-fat vanilla yogurt
1/4 cup slivered blanched almonds
1 pkg. (13.6 oz) fat-free pound cake
3 tbsp orange juice
2 tbsp. sweet Marsala wine or orange juice
1/2 cup confectioners' sugar
1 oz. semisweet chocolate, finely chopped
1 envelope unflavored gelatin
1/4 cup cold water
Sliced strawberries (optional)

Line a sieve with a coffee filter or white paper towel and place over a deep bowl. Place the yogurt in the sieve. Cover with plastic wrap, refrigerate, and allow to drain for 4 hours, or until very thick. Discard the liquid in the bowl. Spoon the yogurt into a medium bowl.

Preheat the oven to 350F. Place the almonds in a baking pan and toast for about 8 minutes, or until lightly browned. Chop.

Coat a deep 2 qt. bowl with cooking spray. Line the bowl with plastic wrap. Cut the cake into twenty 1/4"-thick slices. Place 1 slice in the center of the bottom of the bowl. Cut the remaining slices in half diagonally to form triangles. Arrange enough triangles around the inside of the bowl to cover completely, overlapping to fit.

In a cup, combine the orange juice and Marsala or additional orange juice. Brush lightly over the cake.

To the bowl with the drained yogurt, add the sugar, chocolate, and toasted almonds. Mix well.

In a small saucepan, sprinkle the gelatin over the cold water and let stand for 1 minute. Cook over low heat, stirring, for 2 to 3 minutes, or until the gelatin dissolves. Gradually whisk the gelatin mixture into the yogurt mixture, whisking constantly until it is completely incorporated.

Spoon the yogurt mixture into the bowl to cover the cake. Cover the yogurt mixture completely with the remaining cake slices. Brush the remaining orange juice mixture onto the cake slices. Cover with plastic wrap and chill for at least 3 hours, or overnight.

To serve, uncover and invert the zuccotto onto a platter. Remove the bowl and plastic wrap. Top with sliced strawberries (if using).

Makes 12 servings.