Directions:
- In a small bowl, combine the pecans, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool completely on a wire rack.
- In a chilled small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat the cream cheese and sugar until fluffy. Add extracts and orange peel; mix well. Beat in the whipped cream on low speed. Spoon into crust. Refrigerate for 2-4 hours.
- Just before serving, arrange peaches and raspberries over filling. In a small saucepan or microwave, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges to serve. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.63 Kcal (3164 kJ) | ||
| Calories from fat | 449.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.91g | 77% | |
|---|---|---|---|
| Cholesterol | 59.57mg | 20% | |
| Sodium | 22.31mg | 1% | |
| Potassium | 211.19mg | 4% | |
| Total Carbs | 72.11g | 24% | |
| Sugars | 23.13g | 93% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 8.34g | 17% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 391.65 Kcal (1640 kJ) | ||
| Calories from fat | 232.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.87g | 77% | |
|---|---|---|---|
| Cholesterol | 30.87mg | 20% | |
| Sodium | 11.57mg | 1% | |
| Potassium | 109.46mg | 4% | |
| Total Carbs | 37.37g | 24% | |
| Sugars | 11.99g | 93% | |
| Dietary Fiber | 2.25g | 17% | |
| Protein | 4.32g | 17% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.7mg | 7% | |
| Calcium | 24.8mg | 5% | |
* 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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