1/4 c. cold water
1 1/2 tsp. unflavored gelatin
3/4 c. plain low fat yogurt
1 c. low fat cottage cheese
1/4 c. sugar
1 tsp. vanilla extract
2 lg. egg whites, room temp.

Place 1/4 cup water in heavy small saucepan. Sprinkle with gelatin and let stand 5 minutes. Set over very low heat and stir until water is warm and gelatin is dissolved, about 30 seconds. Cool slightly. Stir in yogurt.

Combine cottage cheese, sugar and vanilla in processor and puree. Transfer to bowl. Stir in yogurt mixture.

Beat egg whites until soft peaks form. Stir 1/4 into cottage cheese mixture to lighten. Gently fold in remaining whites. Spoon into 6 (6 oz.) wine glasses. Cover with plastic wrap and refrigerate at least 2 or up to 6 hours before serving.

100 calories per serving. Top with seasonal fruit if desired. 6 servings.