Ingredients

The following ingredients have 11 Servings
  • 2 tablespoons honey
  • 3 pounds mixed stone fruit such as peaches, nectarines and plums, halved and pitted
  • 1 gluten-free angel food cake, cut into 1-inch thick slices
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 cups (16 ounces) low-fat vanilla yogurt

Instruction

  • Prepare a grill for medium-heat cooking.
  • In a small bowl, whisk together honey with 1 tablespoon very hot water.
  • Brush cut side of fruit with honey mixture and grill until tender and lightly charred, turning over halfway through grilling and brushing again with honey mixture, 8 to 10 minutes.
  • Grill cake slices until lightly charred on both sides, 2 to 3 minutes.
  • Coarsely chop grilled fruit (some skins might slip off, but it’s not necessary to remove all skins).
  • Toss fruit with thyme and any remaining honey mixture until evenly combined.
  • Cut grilled cake into bite-size pieces.
  • Layer half of the cake pieces in a glass trifle dish or clear glass bowl.
  • Top with half of the fruit and half of the yogurt.
  • Repeat with remaining ingredients (reserving 1/4 cup fruit mixture for top of trifle).
  • Keep refrigerated and serve within 1 day of assembly.