Apricot Cheese Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Quick oats,
1/4 cup: Melted butter or margarine,
1/4 tsp: Cinnamon,
1/8 tsp: Ground nutmeg,
1 cup: Cottage cheese,
1 package: 8 oz. reduced calorie cream,
3 each: Eggs,
1/2 cup: Sliced dates,
1/2 cup: Pineapple juice,
1 tsp: Vanilla extract,
1 tsp: Grated orange zest, peel
3/4 tsp: Cornstarch,
1 can: 16 oz. apricot halves, draine
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Pies