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Apricot Cheese Pie

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Recipe

 

Yield

8 servings

Prep

60 min

Cook

60 min

Ready

120 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¼ cups oats, quick cooking
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¼ cup butter
or margarine, melted
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¼ teaspoon cinnamon
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teaspoon nutmeg
ground
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1 cup cottage cheese
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1 package light cream (half&half)
8 oz.
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3 large eggs
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½ cup dates
sliced
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½ cup pineapple juice
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1 teaspoon vanilla extract
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1 teaspoon orange zest
grated
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¾ teaspoon cornstarch
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1 can apricot halves, canned
16 oz, drained
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Ingredients

Amount Measure Ingredient Features
296 ml oats, quick cooking
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59 ml butter
or margarine, melted
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1.3 ml cinnamon
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0.6 ml nutmeg
ground
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237 ml cottage cheese
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1 package light cream (half&half)
8 oz.
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3 large eggs
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118 ml dates
sliced
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118 ml pineapple juice
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5 ml vanilla extract
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5 ml orange zest
grated
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3.8 ml cornstarch
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1 can apricot halves, canned
16 oz, drained
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Directions

Combine oats, butter, cinnamon and ¼ teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" pie plate. Bake at 425℉ (220℃) for 7 to 10 minutes, until lightly browned. Meanwhile, combine cottage cheese and cream cheese, eggs, dates, ⅓ 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℉ (180℃) 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 14251% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 68mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 12%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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