1/4 tsp ground cinnamon 1-1/2 tsp unflavored gelatin 1 cup 1% low fat milk, divided ?½ cup sugar 2-1/2 tablespoons cornstarch 2 tablespoons unsweetened cocoa 1/8 teaspoon salt 1/4 cup semisweet chocolate morsels 3/4 tsp vanilla extract 1/4 tsp almond extract 1-1/2 cups thawed reduced-calorie frozen whipped topping 3 cups fresh raspberries 1/4 cup red currant jelly, melted Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350° for 11 minutes; cook on wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside. Combine 1/2 cup sugar and next 3 ingredients in a saucepan. Gradually add remaining 3/4 cup milk, stirring with a wire whisk. Bring to a boil over medium-low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate morsels, stirring until chocolate melts. Stir in extracts. Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well blended. Spoon evenly into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours before serving. Yield: 9 servings (serving size: 1 wedge). CALORIES 249 (31% from fat); PROTEIN 3.3g; FAT 8.7g (sat 3.2g, mono 2.7g, poly 2.2g) CHOL 1 mg; SODIUM 173mg