1 pkg. unflavored gelatin
2 tbsp. skim milk
1/3 c. skim milk
2 tbsp. sugar
1 1/2 tbsp. cocoa
3/4 c. low-fat cottage cheese
1 egg white
1 tbsp. sugar
3 tbsp. graham cracker crumbs
Dash of cinnamon
Fresh or canned peach slices (optional)

Sprinkle gelatin over 2 tablespoons skim milk in blender container; let stand several minutes to soften. Meanwhile, heat 1/3 cup skim milk to boiling; pour into blender and process until gelatin dissolves. Add 2 tablespoons sugar, cocoa and vanilla; process at medium speed until well blended. Add cottage cheese; blend high until smooth. Pour into bowl; chill until mixture mounds from a spoon. Beat egg white until frothy; gradually add 1 tablespoon sugar and beat. Fold into chocolate mixture. Combine graham cracker crumbs and cinnamon; divide evenly among 6 paper-lined muffin cups (2 1/2 inches in diameter). Divide chocolate mixture evenly among prepared cups. Cover; chill several hours or overnight. Serve garnished with peach slices, if desired.