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 container and process until gelatin dissolves.
Add 2 tablespoons sugar, cocoa and the vanilla; process at medium speed until well blended.
Add cottage cheese; blend at high speed until smooth.
Pour into bowl; chill until mixture mounds from a spoon.
Beat egg white until frothy; gradually add 1 tablespoon sugar and beat until stiff peaks form.
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.