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
Experts have traced the existance of recipes back into the far past, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these ancient cook books were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During Roman times 25BC a man called Apicius created a few documents which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius describes how the Roman chefs made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as bay, mint and parsley. During the succeeding few centuries, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking publications are increasing in popularity as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Low Cal Marbled Chocolate Cheesecake recipe.
