Plum and ricotta trifle with almonds

7 - 8
PersonalPoints™ per serving
Total Time
4 hr 30 min
5 min
0 min
This trifle tastes best with super-ripe plums, but it's not likely that you will find ripe plums in the supermarket or at a farmers' market. Don't fret; simply buy the plums a couple of days before you make the trifle and leave at room temperature to achieve just the right ripeness. The trifle's first layer is Italian ladyfinger cookies, which are then drizzled with the secret ingredient: crème de cassis. The ricotta layer, featuring honey, cinnamon, nutmeg, salt, and orange zest, comes together quickly in a food processor. Put it all together, and you can leave the trifle in the fridge overnight until you're ready to serve.



1 large


4 item(s), medium, ripe, pitted and thinly sliced or 3 large ripe nectarines (3 cups)

Almond extract

1 tsp

Table salt

½ tsp

Fat-free ricotta cheese

32 oz


¼ cup(s)

Ground cinnamon

¼ tsp

Ground nutmeg


Ladyfinger cookie(s)

24 cookie(s), Italian


9 Tbsp, crème de cassis

Slivered almonds

6 Tbsp, toasted


  1. Grate 1 teaspoon zest from orange and squeeze 2 tablespoons juice.
  2. Stir together plums, orange juice, almond extract, and 1/4 teaspoon of salt in medium bowl.
  3. Puree ricotta, honey, cinnamon, nutmeg, and remaining 1/4 teaspoon salt in food processor. Add orange zest and pulse until blended.
  4. Arrange 8 cookies in bottom of trifle dish or large glass bowl; drizzle with 3 tablespoons of crème de cassis. Top with 1 cup of plum mixture. Top plum mixture with 1 cup of ricotta mixture and sprinkle with 2 tablespoons of almonds. Repeat layering two more times.
  5. Cover and refrigerate 4 hours or overnight.
  6. Per serving: 1/16 of trifle