Apricot cheese pie
Yield: 8 servings
Ingredients:
- 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
Instructions:
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.
