2 (8 oz.) pkgs. light Philadelphia Neufchatel cheese, softened
1/4 c. sugar
Pastry for 1 (9") pie plate, baked
1 (16 oz.) can peach slices, drained
1/2 tsp. vanilla
1/4 c. red raspberry preserves
1 tsp. lemon juice

Combine cheese, sugar and vanilla until well blended. Spread onto bottom of pastry shell; chill several hours. Top with peaches just before serving. Combine preserves and juice, mixing well. Spoon over peaches. Garnish with fresh mint, if desired.