Categories: Cakes, Low-cal 
      Yield: 10 servings 
  
    2/3 c  Skim milk 
      1    Envelope unflavoured gelatin 
      2    Eggs, separated, room temp. 
     12 oz Low fat cottage cheese 
    1/4 c  Skim milk 
      6 tb Sugar 
      2 ts Vanilla extract 
      3 tb Unsweetened cocoa 
 
---------------------------CHOCOLATE CRUMB CRUST--------------------------- 
    1/2 c  Vanilla wafer crumbs 
  1 1/2 tb Butter or marg. melted 
      1 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.