Peaches And Cream Cheese Salad Recipe
Ingredients
| Canned cling peach slices | 29 Ounce (1 Can) | |
| Pureed ripe cantaloupe/Honeydew melon | 3 Cup (48 tbs) | |
| Unflavored gelatin | 3 Tablespoon (3 Envelopes) | |
| Cold water | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1 Tablespoon | |
| Seasoned salt | 1 Teaspoon | |
| Grated onion | 1 Tablespoon | |
| Cream cheese | 3 Ounce (For Eight Balls) | |
| Roasted diced almonds | 1 Tablespoon (Adjust Quantity As Needed) |
Nutrition Facts
Serving size: Complete recipe
Calories 1269 Calories from Fat 319
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 16.8 g83.8%
Trans Fat 0 g
Cholesterol 93.5 mg31.2%
Sodium 2082.7 mg86.8%
Total Carbohydrates 205 g68.5%
Dietary Fiber 14.1 g56.4%
Sugars 164.6 g
Protein 51 g101.8%
Vitamin A 446.7% Vitamin C 368.8%
Calcium 95.9% Iron 82%
*Based on a 2000 Calorie diet
Directions
As peaches are mashed, turn into a large bowl.
Puree enough melon to make 3 cups.
Turn puree into the bowl with peaches.
Sprinkle gelatin over water in a saucepan.
Stir over low heat until gelatin is dissolved.
Blend in fruit mixture along with sugar, seasoned salt, and onion.
Turn into a 13x9-inch pan.
Chill until just set (see Decorative Topping, below), or until firm.
Meanwhile, shape cream cheese into balls and roll in almonds.
Cover and chill.
Cut salad into squares.
Place on salad greens.
Top with cheese balls.
Accompany with Orange Salad Dressing
Chef
