Marbled Chocolate Cheesecake (Lo Cal)
Recipe
- Title:
- Marbled Chocolate Cheesecake (Lo Cal)
- Categories:
- Low-cal, Cheesecakes, Chocolate, Cakes/choc.
- Yield:
- 10 servings
Ingredients
- 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
Directions
- 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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