---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Low-cal
       Yield: 10 servings
     2/3 c  Skim milk
     1/4 c  Skim milk
       1 ea Envelope unflavoured gelatin
       6 tb Sugar
       2 ea Eggs, separated, room temp.
       2 ts Vanilla extract
      12 oz Low fat cottage cheese
       3 tb Unsweetened cocoa
       1 x  ---chocolate crumb crust----
     1/2 c  Vanilla wafer crumbs
       1 tb Unsweetened cocoa
   1 1/2 tb Butter or marg. melted
   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.