Recipe: Marbled Chocolate Cheesecake Lo Cal

Title: Marbled Chocolate Cheesecake (Lo Cal)
Categories: Cakes Low-cal
Servings: 10

2/3 c Skim milk
1/4 c Skim milk
1 ea Envelope unflavoured gelatin
6 T Sugar
2 ea Eggs, separated, room temp.
2 t Vanilla extract
12 oz Low fat cottage cheese
3 T Unsweetened cocoa
-------------------CHOCOLATE CRUMB CRUST-------------------
1/2 c Vanilla wafer crumbs
1 T Unsweetened cocoa
1 1/2 T Butter or marg. melted

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.

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