Apricot Cheese Pie

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Quick oats
1/4 teaspoon	1.3ml	Cinnamon
1 cup	146g / 5.1oz	Cottage cheese
3		Eggs
1/2 cup	118ml	Pineapple juice
1 teaspoon	5ml	Grated orange rind
16		Apricot halves - drained
1/4 cup	49g / 1.7oz	Melted butter or margarine
1/8 teaspoon	0.6ml	Ground nutmeg
1		Reduced calorie cream cheese
1/2 cup	118ml	Sliced dates
1 teaspoon	5ml	Vanilla extract
3/4 teaspoon	3.8ml	Cornstarch

Recipe 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 at 425F 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 at 350F 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.

Source:
"The Cobbler Crusade" by Irene Ritter

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.