2/3 c Skim milk 2 ea Eggs, separated, room temp.
1/4 c Skim milk 2 t Vanilla extract
1 ea Envelope unflavoured gelatin 12 oz Low fat cottage cheese
6 T Sugar 3 T Unsweetened cocoa
CHOCOLATE CRUMB CRUST
1/2 c Vanilla wafer crumbs 1 1/2 T Butter or marg. melted
1 T Unsweetened cocoa
In small saucepan over medium high heat, bring 2/3 cup milk to a
boil; set aside. In container of blender, sprinkle gelatin over
remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add
boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar,
egg yolks and vanilla; blend at medium speed until well mixed. Add
cottage cheese; blend at high speed until smooth. Remove 3/4 c
mixture to use for marbling; chill until mixture begins to thicken.
Combine 1 T sugar and cocoa; add to blender container and blend until
mixed. Pour chocolate mixture into large bowl. Chill, stirring
occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until
foamy. Gradually add remaining 2 T sugar; beat until stiff peaks
form. Fold beaten whites into chocolate mixture; pour chocolate
mixture into prepared crust. Spoon large dollops of vanilla mixture
over chocolate; with knife or spatula, gently swirl to create marbled
effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate
Crumb Crust In small bowl, combine crumbs and cocoa; add butter and
stir until evenly blended. Press mixture evenly on bottom of 9 in.
springform pan.
Yields
10 servings