Directions:
- Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
- Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
- Toss remaining peaches with remaining lemon juice and set aside.
- Add peaches to cooked mixture and stir to coat. Let mixture cool.
- With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.56 Kcal (1338 kJ) | ||
| Calories from fat | 151.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 26% | |
|---|---|---|---|
| Cholesterol | 31.19mg | 10% | |
| Sodium | 208.27mg | 9% | |
| Potassium | 300.76mg | 6% | |
| Total Carbs | 40.62g | 14% | |
| Sugars | 21.91g | 88% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 164.45 Kcal (689 kJ) | ||
| Calories from fat | 77.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 26% | |
|---|---|---|---|
| Cholesterol | 16.05mg | 10% | |
| Sodium | 107.18mg | 9% | |
| Potassium | 154.78mg | 6% | |
| Total Carbs | 20.91g | 14% | |
| Sugars | 11.27g | 88% | |
| Dietary Fiber | 1.32g | 10% | |
| Protein | 1.89g | 7% | |
| Vitamin C | 7.3mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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