Nectarine and Ricotta Trifles

Name: Nectarine and Ricotta Trifles
Ingredients: 3 nectarines (ripe, halved, pitted, and cut into 1/2 in dices) or 3 peaches (ripe, halved, pitted, and cut into 1/2 in dices); 2 tablespoons sugar; 4 ounces angel food cake, cut into 3/4 in slices; 12 cup part-skim ricotta cheese; 4 teaspoons honey; 34 cup raspberries (I bet any berry would be delicious)

6 ingredients

6 steps

Ingredients

3 nectarines (ripe, halved, pitted, and cut into 1/2 in dices) or 3 peaches (ripe, halved, pitted, and cut into 1/2 in dices)
2 tablespoons sugar
4 ounces angel food cake, cut into 3/4 in slices
12 cup part-skim ricotta cheese
4 teaspoons honey
34 cup raspberries (I bet any berry would be delicious)

Directions

1

Combine nectarines and sugar in med bowl, let stand, stirring once, about 10 minute.
2

Divide half the cake cubes amon 4 parfait glasses, top with half the necarines and juice.
3

Spread 1 tablespoons ricotta cheese on top of each trifle and drizzle with 1/2 tsp honey.
4

Repeat layering.
5

Top evenly with rasberries.
6

Serve at once, or cover and refrigerate (no more than 1 night).