2/3 cup skim milk
1/4 cup skim milk
1 envelope unflavoured gelatin
6 tbsp sugar
2 eggs, separated, room temp.
2 tsp vanilla extract
12 oz low fat cottage cheese
3 tbsp unsweetened cocoa
CHOCOLATE CRUMB CRUST
1/2 cup vanilla wafer crumbs
1 tbsp unsweetened cocoa
1 1/2 tbsp 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.
Servings: 10 servings
Low Cal Marbled Chocolate Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
We can trace the history of written recipes way back into history, certainly as far into history as the early Egyptians, and maybe further still. However, generally, these ancient cookbooks were just very basic pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to historians are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times were skilled in the use of a wide range of herbs, including many that are still in use today such as bay, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for a surge in books on cookery, many of which are now in academic collections. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Low Cal Marbled Chocolate Cheesecake recipe.
