1 pkg. dry yeast
1/2 c. warm water
2 1/2 c. biscuit mix
1 egg, beaten
1 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/4 c. peach or strawberry preserves

Dissolve yeast in warm water in a large bowl. Let stand 5 minutes; add biscuit mix, egg, and 1 tablespoon sugar. Stir well. Turn dough out onto a floured surface; knead until smooth, about 1 minute. Place dough on a large greased cookie sheet; roll into a 14 x 9 inch rectangle. Combine cream cheese, 1/2 cup sugar, and lemon juice; beat at medium speed in a electric mixer until smooth. Spread mixture down center of dough. Make 3 inch cuts toward center at 1 inch intervals on both long sides of dough; fold strips to center, alternating and overlapping ends. Cover and let rise in warm place, free from drafts 1 hour. Bake at 350 degrees for 20 minutes. Spoon preserves down center of braid. Bake an additional 5 minutes. Cool 10 minutes before serving.