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Gluten-Free Grilled Stone Fruit Trifle

Serves 10 to 12
Time 35 min
When you want to make the most of summer grilling, grill your dinner and dessert too! Make individual servings of the trifle using small ramekins, too.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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