Title: Apricot Cheese Pie
Categories: Pie Dessert
Yield: 8 Servings
| 1 1/4 | c | Quick oats |
| 1/4 | ts | Cinnamon |
| 1 | c | Cottage cheese |
| 3 | | Eggs |
| 1/2 | c | Pineapple juice |
| 1 | ts | Grated orange rind |
| 1 | c | 16 oz apricot halves,drained |
| 1/4 | c | Melted butter or margarine |
| 1/8 | ts | Ground nutmeg |
| 1 | pk | Reduced calorie cream cheese |
| 1/2 | c | Sliced dates |
| 1 | ts | Vanilla extract |
| 3/4 | ts | Cornstarch |
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press
mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for
7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and
cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange
zest and remaining nutmeg in a food processor or blender.Blend until well
mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes
until filling is set.Chill at least one hour. Combine remaining pineapple
juice and cornstarch in a small saucepan.Heat to boiling.Boil 1
minute,stirring constantly,until thickened and clear.Arrange drained
apricot halves on top of cheese filling and spoon pineapple
glaze,evenly,over apricots. Refrigerate until glaze is set.