Low Cal Marbled Chocolate Cheesecake

* Exported from MasterCook *

Low Cal Marbled Chocolate Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Skim milk -- plus
1/4 cup Skim milk
1 Envelope unflavored gelatin
6 tablespoons Sugar
2 Eggs -- separated, rm temp.
2 teaspoons Vanilla extract
12 ounces cottage cheese, 1%
3 tablespoons Unsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 1/2 tablespoons margarine -- 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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NOTES : 134.9 calories, 3.9 g fat, 24.8% cal from fat