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.