Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Quick oats
1/4 ts Cinnamon
1 c Cottage cheese
3 Eggs
1/2 c Pineapple juice
1 ts Orange zest -- grated
16 oz Can apricot halves (1 c) --
- drained
1/4 c Butter -- melted
1/8 ts Ground nutmeg
1 Pkg reduced calorie cream
- cheese
1/2 c Dates -- sliced
1 ts Vanilla extract
3/4 ts Corn starch
Combine oats, butter, cinnamon, and 1/4 ts nutmeg in a small bowl.
Press mixture onto bottom and up sides of a 9" pie plate. Bake @
425 F 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 F for 30 to 35 minutes until filling is set. Chill at
least 1 hour. Combine remaining pineapple juice and corn starch 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.
