6

Nectarine and Ricotta Trifles

Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
This easy take on a classic English trifle makes a surprisingly refreshing warm-weather dessert.
Ingredients

nectarine(s)

3 item(s), medium, halved, pitted, and cut into 1⁄2-inch dice

sugar

2 Tbsp

angelfood cake

4 oz, wedge angel food cake, cut into 3⁄4-inch cubes

part-skim ricotta cheese

½ cup(s)

honey

4 tsp

fresh raspberries

¾ cup(s)

Instructions

  1. Combine the nectarines and sugar in a medium bowl; let stand, stirring once, about 10 minutes.
  2. Divide half of the cake cubes among 4 parfait glasses; top with half of the nectarines and juice. Spread 1 tablespoon ricotta on top of each trifle and drizzle with 1⁄2 teaspoon honey. Repeat the layering. Top evenly with the raspberries. Serve at once, or cover and refrigerate up to overnight. Yields 1 trifle per serving.
Notes
If you find that the peaches in your market look better than the nectarines, feel free to make a substitution. And that goes for the berries as well; strawberries, blueberries, or a mix of berries would also work.

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