---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 8 servings
   1 1/4 c  Quick oats
     1/4 c  Melted butter or margarine
     1/4 ts Cinnamon
     1/8 ts 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 ts Vanilla extract
       1 ts Grated orange zest (peel)
     3/4 ts 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