Summer Trifle

By barbsjustagirl

Ingredients

• 4 large ripe nectarines, pitted and diced
• 3 tbsp sugar
• 3/4 cup part-skim ricotta cheese
• Grated zest of 1/2 lemon
• 1 6oz wedge of angel food cake, cut into 3/4 inch cubes
• 3 tbsp light honey
• 1 6oz container fresh raspberries
• 1/2 cup fresh blueberries

Preparation

Step 1

1--Combine nectarines and sugar in medium bowl; toss to coat. Let stand until juice is released, about 10 minutes.

2--Meanwhile, mix ricotta and lemon zest in small bowl.

3--Place half of cake cubes in tall glass serving dish; top with halp of nectarines and juice. Spoon 6 tbsp ricotta mixture over nectarines, then drizzle with 1 tbsp honey.

Tip: before measuring honey, spritz your tool with nonstick spray. Honey will pour out easily-minus sticky cleanup.

4--Repeat with remaining cake, nectarines, and ricotta mixture. Drizzle top with 1 tbsp honey. Sprinkle trifle with raspberries and blueberries; drizzle with remaining 1 tbsp honey.


per serving: 1cup = 240 cal, 3 g fat, 4 g fibre