Apricot Cheese Piepies 1 1/4 cup quick oats 1/4 cup melted butter or margarine 1/4 teaspoon cinnamon 1/8 teaspoon ground nutmeg 1 cup cottage cheese 1 pkg 8 oz. reduced calorie cream 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 1 can 16 oz. apricot halves,draine 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 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. |
