Nectarine and Ricotta Trifles
- Total Time
This easy take on a classic English trifle makes a surprisingly refreshing warm-weather dessert.
nectarine(s)3 item(s), medium, halved, pitted, and cut into 1/2-inch dice
angelfood cake4 oz, wedge angel food cake, cut into 3/4-inch cubes
part-skim ricotta cheese½ cup(s)
- 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.