INGREDIENTS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

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