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| RECIPE FOR APRICOT CHEESE PIE |
Title: Apricot Cheese Pie
Category: Pies
Serves: 8
Ingredients:
| 1.25 | c | Quick oats | | 0.25 | c | Melted butter or margarine | | 0.25 | ts | Cinnamon | | 0.12 | ts | Ground nutmeg | | 1.00 | c | Cottage cheese | | 1.00 | pk | Reduced calorie cream cheese | | 3.00 | | Eggs | | 0.50 | c | Sliced dates | | 0.50 | c | Pineapple juice | | 1.00 | ts | Vanilla extract | | 1.00 | ts | Grated orange rind | | 0.75 | ts | Cornstarch | | 1.00 | c | 16 oz apricot halves,drained |
Instructions:
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.
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