>From the Cooks Recipes website...
1/2 cup vanilla wafer crumbs
2 tablespoons unsweetened baking cocoa, divided use
1 1/2 tablespoons butter, melted
2/3 cup milk
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold milk
6 tablespoons granulated sugar, divided use
2 large eggs, separated
2 teaspoons vanilla extract
1 1/2 cups cottage cheese
In small bowl, combine wafer crumbs and 1 tablespoon of the cocoa. Add butter
and stir until evenly blended. Press evenly into the bottom of a 9-inch
springform pan; set aside.
In small saucepan over medium-high heat bring 2/3 cup milk to a boil; remove
from heat and set aside.
In a blender, sprinkle gelatin over 1/4 cup cold milk and let stand 4 to 5
minutes. Add boiling milk, cover, and blend at low speed for 2 minutes. Add 3
tablespoons of the sugar, egg yolks and vanilla; blend at medium speed until
well mixed. Add cottage cheese and blend at high speed until smooth. Remove 3/4
cup of the mixture; refrigerate for later.
Combine 1 tablespoon sugar and 1 tablespoon cocoa; add to blender and blend
until mixed. Pour into a large bowl. Refrigerate, stirring occasionally, until
mixture thickens, about 1 hour.
In a small mixing bowl with an electric mixer at high speed, beat egg whites
until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form.
Fold into chocolate mixture and pour into prepared crust.
Spoon large dollops of the reserved vanilla mixture over chocolate and gently
swirl with a knife or spatula to create a marbled effect. Cover and refrigerate
until firm, 4 to 5 hours.
Makes 12 servings.
Rhonda G in Missouri
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