Marbled Chocolate Cheesecake (lo Cal)

2/3 c Skim milk
1 ea Envelope unflavored gelatin
6 tb Sugar
2 ea Eggs, separated, room temp.
12 oz Low fat cottage cheese
1/4 c Skim milk
2 ts Vanilla extract
3 tb 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