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Marbled Chocolate Cheesecake (Lo Cal)
Ingredients:
2/3 cup Skim milk
1/4 cup Skim milk
1 each Envelope unflavoured gelatin
6 tablespoon Sugar
2 each Eggs, separated -- room temp.
2 teaspoons Vanilla extract
12 ounces Low fat cottage cheese
3 tablespoon Unsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1-1/2 tablespoon Butter or marg. melted
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 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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