------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Marbled Chocolate Cheesecake (Lo Cal)
 Categories: Cakes Low-cal 999   
   Servings:   10
 
     2/3 c  Skim milk                         1/4 c  Skim milk 
       1 ea Envelope unflavoured gelatin        6 T  Sugar 
       2 ea Eggs, separated, room temp.         2 t  Vanilla extract 
      12 oz Low fat cottage cheese              3 T  Unsweetened cocoa 
 ---------------------------CHOCOLATE CRUMB CRUST---------------------------
     1/2 c  Vanilla wafer crumbs                1 T  Unsweetened cocoa 
   1 1/2 T  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.
  
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