1 1/4 cups quick oats
1/4 cup melted butter or margarine
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 cup cottage cheese
8 ounces reduced calorie cream cheese
3 each eggs
1/2 cup sliced dates
1/2 cup pineapple juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest (peel)
3/4 teaspoon cornstarch
16 ounces canned apricot halves, drained
Servings: 8
1. 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.
2. Bake at 425 degrees for 7 to 10 minutes,until lightly browned.
3. 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 at 350 degrees for 30 to 35 minutes until filling is set. Chill at least one hour.
4. 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.
1/4 cup melted butter or margarine
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 cup cottage cheese
8 ounces reduced calorie cream cheese
3 each eggs
1/2 cup sliced dates
1/2 cup pineapple juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest (peel)
3/4 teaspoon cornstarch
16 ounces canned apricot halves, drained
Servings: 8
1. 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.
2. Bake at 425 degrees for 7 to 10 minutes,until lightly browned.
3. 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 at 350 degrees for 30 to 35 minutes until filling is set. Chill at least one hour.
4. 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.
