1/4 c. skim milk
1 env. unflavored gelatin
2/3 c. skim milk
2 egg yolks
3 tbsp. Hershey's cocoa
1/4 c. granulated sugar or sugar substitute equivalent
1 1/2 tsp. vanilla
1 1/2 c. (12 ounce carton) small curd creamed cottage cheese
2 egg whites
2 tbsp. granulated sugar
1/3 c. graham cracker crumbs
1/8 tsp. cinnamon
Fresh or naturally sweetened canned fruit

Pour the 1/4 cup milk into blender container. Add gelatin; let stand to soften gelatin while assembling remaining ingredients.

Heat the 2/3 cup milk to boiling. Pour milk into blender; process until gelatin dissolves. Add egg yolks, cocoa, 1/4 cup sugar, and vanilla. Process at medium speed until well blended. Add cottage cheese; blend at high speed until smooth. Pour mixture into bowl. Chill until mixture mounds when dropped from a spoon.

Beat egg whites until frothy. Gradually add the 2 tablespoons sugar; beat until stiff peaks form. Fold into chocolate mixture. Combine graham cracker crumbs and cinnamon. Sprinkle crumbs onto the bottom of an 8 inch springform or cake pan. Pour chocolate mixture into pan. Cover and chill several hours or overnight. Arrange fruit on top. Garnish with additional graham cracker crumbs, if desired.