Apricot Cheese Pie
1 1/4 cups Quick oats
1/4 teaspoon Cinnamon
1 cup Cottage cheese
3 Eggs
1/2 cup Pineapple juice
1 teaspoon Grated orange rind
1 cup 16 oz apricot halves drained
1/4 cup Melted butter or margarine
1/8 teaspoon Ground nutmeg
1 package Reduced calorie cream cheese
1 teaspoon Vanilla extract
3/4 teaspoon Cornstarch
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.