#1 In a medium bowl, toss the plums and nectarines w/ honey and vinegar. Let stand for 30 min @ 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 w/ half of the cake slices. Sprinkle on some of the juice from the fruit over the cake. Sprinkle on 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 w/ the remaining fruit. Spoon on the remaining yogurt mixture to cover the fruit. Decorate the top w/ the remaining almonds.
#4 Cover w/ plastic wrap and chill for 1 hr or up to 24 hrs before serving.
368 calories, 13 g protein, 62g carbs, 10g fat, 2.3 sat fat, 15mg cholesterol, 289 mg sodium, 4g fiber.
Serve w/ 1/2 cup sliced strawberries and make it a total calories per serving of: 395.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (46%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 8.4mg||3 %|
|Sodium 53.8mg||2 %|
|Potassium 205.6mg||5 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 14.1g|
|Protein 6.9g||10 %|
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Calories per serving: 155
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