Marbled Chocolate Cheesecake (low Cal)

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 10
• 2/3 cup skim milk
• 1/4 cup skim milk
• 1 (1/4 ounce) envelope unflavored gelatin
• 6 tablespoons sugar
• 2 eggs, separated, room temp
• 2 teaspoons vanilla extract
• 12 ounces low fat cottage cheese
• 3 tablespoons unsweetened cocoa
• 1/2 cup vanilla wafer crumbs
• 1 tablespoon unsweetened cocoa
• 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted

Recipe

• 1 in small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside.
• 2 in container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes.
• 3 add boiling skim milk; cover and blend at low speed 2 minute.
• 4 add 3 t sugar, egg yolks and vanilla; blend at medium speed until well mixed.
• 5 add cottage cheese; blend at high speed until smooth.
• 6 remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken.
• 7 combine 1 t sugar and cocoa; add to blender container and blend until mixed.
• 8 pour chocolate mixture into large bowl.
• 9 chill, stirring occasionally, until mixture mounds when dropped from spoon.
• 10 in small bowl with electric mixer at high speed, beat egg whites until foamy.
• 11 gradually add remaining 2 t sugar; beat until stiff peaks form.
• 12 fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust.
• 13 spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect.
• 14 cover; refrigerate until firm, about 4 to 5 hours.
• 15 chocolate crumb crust in small bowl, combine crumbs and cocoa; add butter and stir until evenly blended.
• 16 press mixture evenly on bottom of 9 inches springform pan.