1 1/4 c Quick oats 1/2 c Sliced dates
1/4 c Melted butter or margarine 1/2 c Pineapple juice
1/4 ts Cinnamon 1 ts Vanilla extract
1/8 ts Ground nutmeg 1 ts Grated orange zest (peel)
1 c Cottage cheese 3/4 ts Cornstarch
1 pk Reduced calorie cream cheese 1 cn 16 oz apricot halves,drained
3 ea Eggs
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.
Yields
8 servings
