Recipe - Apricot Cheese Pie

1 One fourth cup Quick oats
One fourth cup Melted butter or margarine
One fourth teaspoon Cinnamon
1/8 teaspoon Ground nutmeg
1 cup Cottage cheese
1 pack 8 oz. reduced calorie cream
3 Eggs
One half cup Sliced dates
One half cup Pineapple juice
1 teaspoon Vanilla extract
1 teaspoon Grated orange zest (peel)
Three fourths teaspoon Cornstarch
1 cn 16 oz. apricot halves,draine

Combine oats,butter,cinnamon and One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini