2/3 c  Skim milk

    1/4 c  Skim milk

      1    Envelope unflavoured gelatin

      6 tb Sugar

      2    Eggs, separated, room temp.

      2 ts Vanilla extract

     12 oz Low fat cottage cheese

      3 tb Unsweetened cocoa

---------------------------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.