10 inch prepared Chocolate Wafer Crust
1 1/2 env. (1 1/2 tbsp.) unflavored gelatin
1 1/2 c. skim milk, divided
1 container (8 oz.) low-fat cottage cheese
1 tbsp. vanilla extract (or rum flavoring)
18 packets (18 grams) Equal Tabletop Sweetener, divided
6 tbsp. plain cocoa powder
3 egg whites

Bake the Chocolate Wafer Crust and set it aside. Sprinkle gelatin over 3/4 cup of the skim milk in a small saucepan. Soften 1 minute then heat gently and stir until gelatin completely dissolves. Place cottage cheese in a blender or food processor; blend until completely smooth. Add gelatin mixture, remaining milk and vanilla. Cover and blend smooth, scraping down sides of container occasionally.

Remove half of the mixture remaining in blender, add 9 packets Equal and the cocoa. Blend thoroughly, scraping down container. Pour chocolate mixture into crust and chill until partially set, about 30 minutes.

Beat egg whites until stiff. Gradually beat in remaining Equal, then fold the whites into the vanilla mixture in the bowl. Spoon vanilla and egg white mixture over chocolate layer in crust; chill several hours until completely set.

Garnish with a few chocolate curls. To make the curls, soften a square of wrapped, unsweetened chocolate by warming it between your hands or placing it in a warm oven. Form the curl by running a vegetable peeler over the side of square. Gently transfer the curls to a container and freeze until needed. Servings: 12.