1 1/4 c Quick oats 1/4 c Melted butter or margarine 1/4 t Cinnamon 1/8 t Ground nutmeg 1 c Cottage cheese 1 pk 8 oz. reduced calorie cream 3 ea Eggs 1/2 c Sliced dates 1/2 c Pineapple juice 1 t Vanilla extract 1 t Grated orange zest (peel) 3/4 t Cornstarch 1 cn 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.
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