Low-Cal Marbled Chocolate Cheesecake

Recipe Ingredients

2/3 cup	157ml	Skim milk
1/4 cup	59ml	Skim milk
1		Unflavored gelatin
6 tablespoons	90ml	Sugar
2		Eggs - separated at room temperature
2 teaspoons	10ml	Vanilla extract
12 oz	340g	Low-fat cottage cheese
3 tablespoons	45ml	Unsweetened cocoa
		Chocolate Crumb Crust
1/2 cup	73g / 2.6oz	Vanilla wafer crumbs
1 tablespoon	15ml	Unsweetened cocoa
1 1/2 tablespoons	22ml	Butter or margarine - melted

Recipe Instructions

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 minutes Add 3 tbs sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth.

Remove 3/4 cup mixture to use for marbling; chill until mixture begins to thicken.

Combine 1 tbs 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 tbs 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.

Source:
Lisa Lepsy Original

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