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 Reduced calorie cream cheese
3 ea Eggs 1/2 c Sliced dates
1/2 c Pineapple juice 1 ts Vanilla extract
1 ts Grated orange rind 3/4 ts Cornstarch
1 c 16 oz apricot halves,drained
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