Plum and Ricotta Trifle with Almonds

6
Total Time
4 hr 30 min
Prep
5 min
Cook
0 min
Serves
16
Difficulty
Easy

Ingredients

orange(s)

1 large

plum(s)

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

honey

¼ cup(s)

ground cinnamon

¼ tsp

ground nutmeg

tsp

ladyfinger cookie(s)

24 item(s), Italian

liqueur

9 Tbsp, crème de cassis

slivered almonds

6 Tbsp, toasted

Instructions

  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

Notes

It's not likely that you will find ripe plums in the supermarket or at a farmers' market. Buy plums a couple of days before you make the trifle and leave at room temperature to achieve just the right ripeness.

A happier, healthier you starts here