Nectarine and ricotta trifles
3 item(s), medium, halved, pitted, and cut into 1⁄2-inch dice
4 oz, wedge angel food cake, cut into 3⁄4-inch cubes
part-skim ricotta cheese
- Combine the nectarines and sugar in a medium bowl; let stand, stirring once, about 10 minutes.
- 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.