Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Skim milk

  2. 1/4 cup 59ml Skim milk

  3. 1 Unflavored gelatin

  4. 6 tablespoons 90ml Sugar

  5. 2 Eggs - separated at room temperature

  6. 2 teaspoons 10ml Vanilla extract

  7. 12 oz 340g Low-fat cottage cheese

  8. 3 tablespoons 45ml Unsweetened cocoa

  9. Chocolate Crumb Crust

  10. 1/2 cup 73g / 2.6oz Vanilla wafer crumbs

  11. 1 tablespoon 15ml Unsweetened cocoa

  12. 1 1/2 tablespoons 22ml Butter or margarine - melted

Instructions Jump to Ingredients ↑

  1. In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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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