Nectarine and Ricotta Trifles

• 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)

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).

nectarines, sugar, angel food cake, ricotta cheese, honey, raspberries

Taken from www.food.com/recipe/nectarine-and-ricotta-trifles-327832 (may not work)