Recipe courtesy of The Flat Belly Diet

Preparation time: 35 minutes / Standing time: 30 minutes / Chilling time: 1 hour

Makes 6 servings

INGREDIENTS:

• 3 plums, pitted and thinly sliced
• 2 nectarines, pitted and thinly sliced
• 1⁄4 cup honey
• 1 tablespoon raspberry or white balsamic vinegar
• 1 cup low‑fat vanilla yogurt
• 1 cup part‑skim ricotta cheese
• 1 fat‑free angel food cake (10 ounces), cut into 1⁄2" slices
• 3⁄4 cup slivered almonds, toasted (your MUFA)

INSTRUCTIONS:

1. In a medium bowl, toss the plums and nectarines with honey and vinegar. Let stand for 30 minutes at room temperature, stirring once or twice.
2. In a small bowl, whisk together the yogurt and ricotta until smooth.
3. Line the bottom of a 2‑quart clear glass serving bowl with half of the cake slices. Sprinkle on some of the juice from the fruit. Spread half of the fruit over the cake. Sprinkle on half of the almonds. Spoon on half of the yogurt mixture. Use the remaining cake slices to make a second layer. Top with the remaining fruit. Spoon on the remaining yogurt mixture to cover the fruit. Decorate the top with the remaining almonds.
4. Cover with plastic wrap and chill for 1 hour or up to 24 hours before serving.

One Serving: 371 calories , 13 g protein, 62 g carbohydrates, 10 g fat, 2.5 g saturated fat, 15 mg cholesterol, 289 mg sodium, 4 g fiber