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. PER SERVING: 136 Calories, 3 g Protein, 3 g Fat, 20 mg Sodium, 0 mg Cholesterol; exchanges 1 Fruit, 80 Optional Calories From Weight Watchers Complete Cookbook & Program Basics ~ Weight Watchers International (1994) NOTES : Special Dessert for Chocolate Lovers Recipe by: Weight Watchers Complete Cookbook Posted to EAT-LF Digest by PatHanneman on Feb 10, 1999,