How To make Apricot Cheese Pie
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.
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(15cm cake pan, removable bottom)
Recipe:
-Biscuit base-
90g Digestive biscuits
45g melted unsalted butter
-Cheesecake filling-
200g cream cheese softened
60g sugar
100g greek yogurt
100g whipping cream
3 tbsp lemon juice
40g water
5g gelatin powder
Easy No-Bake Cheesecake without gelatin:
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We cook 3 different recipes from apricots: apricot jam, Turkish delight and cottage cheese pie.
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In this video, we prepared apricot yummy: cottage cheese pie with apricots; delight; jam.
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Apricot and Cottage Cheese Cake - Recipe Videos
Apricot and Cottage Cheese Cake
You can find the complete recipe here:
Apricot pie. This is the MOST DELICIOUS I've ever eaten!
Friends, hello! How are you doing?
Today I'm making apricot pie.
Ingredients:
dough:
120 g cold (!) butter
1.5 tbsp sugar (25 g)
a pinch of salt
1.5 tsp baking powder (4 g)
300 g flour
1 egg
1.5 tbsp suzme yogurt or sour cream
fill:
2 eggs
350 g suzme yogurt or sour cream
120 g sugar
5 g vanilla sugar
3 tbsp cornstarch (30 g)
filling:
400-450 g apricot
Baking dish 24-26 cm.
Cooking steps:
1. Put cold (!) butter, sugar, a pinch of salt, baking powder and flour into the blender bowl. Grind the ingredients to a state of fine crumbs.
If there is no blender, flour with cold butter can be rubbed with your hands or grated on a coarse grater.
2. Add egg, suzme yogurt (or sour cream). Gather the dough into a ball (do not knead for a long time).
3. Remove the dough for 15 minutes in the freezer or 30 minutes in the refrigerator.
4. For pouring in a deep bowl, mix eggs, yoghurt (or sour cream), sugar and vanilla sugar. Stir.
5. Add cornstarch and mix well.
6. Cut the apricot into slices. Instead of apricot, you can use strawberries or other berries.
7. Line the bottom of the mold with parchment paper. Lay out the dough and smooth it out.
8. Put apricots on the dough, add filling.
9. Bake in a preheated 180°C oven for 50-60 minutes.
10. Let the cake cool down a bit. Put the cake in the refrigerator for 2-3 hours to stabilize.
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Apricot pie https://youtu.be/f14lIyaz8bgs#hortsvideo
Apricot pie:
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