Apricot Cheese Pie

1 1/4 cups Quick oats
1/4 teaspoon Cinnamon
1 cup Cottage cheese
3 Eggs
1/2 cup Pineapple juice, divided
1 teaspoon Grated orange rind
1 cup 16 oz apricot halves drained
1/4 cup Melted butter or margarine
1/8 teaspoon Ground nutmeg, divided
1 package Reduced calorie cream cheese
1 teaspoon Vanilla extract
3/4 teaspoon Cornstarch

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 @ 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.

Per serving (excluding unknown items): 61 Calories; 2g Fat (33% calories from fat); 6g Protein; 4g Carbohydrate; 71mg Cholesterol; 135mg Sodium