apricot cheese pie

8 servings
1¼ cup Quick oats
¼ cup Melted butter or margarine
¼ teaspoon Cinnamon
⅛ teaspoon Ground nutmeg
1 cup Cottage cheese
1 pack Reduced calorie cream cheese
3 eaches Eggs
½ cup Sliced dates
½ cup Pineapple juice
1 teaspoon Vanilla extract
1 teaspoon Grated orange zest (peel)
¾ teaspoon Cornstarch
1 can 16 oz apricot halves,drained

Combine oats,butter,cinnamon and ¼ 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, ⅓ 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.

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