Apricot cheese pie

8 servings

Ingredients

Quantity	Measure	Ingredient
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

Directions

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.