Apricot cheese pie
8 servings
Ingredients
| Quantity | 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.