Inasmuch as the crust had a nice chocolate
taste to it, I wanted a richer cheese presence as well. I
decided to swap out the 1/3 cup skim milk, replacing it with an
additional 4 ounces—i.e., about 1/2 cup—of cottage cheese. It
was a painstaking experience for me to arrive at this amount.
But not only was this easier than attempting an equal "1/3
cup for 1/3 cup" exchange (or boosting the cottage cheese
by an oddly 2 2/3 ounces!), but the amount of liquidity (or
moisture) for the overall mixture would hopefully remain close
(replacement of 1/3 cup of a thin, wet ingredient with about 1/2
cup of a somewhat thicker one).
Repeat Prototype 11, but...
For the crust, eliminate the skim milk, and boost the whipped cottage cheese
by 4 oz., to 8 oz.
This resulted in a thicker crust. I think
the taste may have indeed been slightly richer, perhaps with the
cottage cheese's flavor barely being present—not easily
detected, due its mild characteristic.