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