Peaches And Cream Cheese Salad Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Canned cling peach slices29 Ounce (1 Can)
 Pureed ripe cantaloupe/Honeydew melon3 Cup (48 tbs)
 Unflavored gelatin3 Tablespoon (3 Envelopes)
 Cold water1 1⁄2 Cup (24 tbs)
 Sugar1 Tablespoon
 Seasoned salt1 Teaspoon
 Grated onion1 Tablespoon
 Cream cheese3 Ounce (For Eight Balls)
 Roasted diced almonds1 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 mg

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


Using an electric blender mash peaches with syrup, adding about one third at a time to the blender container.
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