2 T honey
3 lbs stone fruit (plums, peaches, nectarines, etc.), halved and pitted, coarsely chopped
1 recipe GF Angel Food cake (recipe below), cut into 1" thick slices
2 T fresh thyme leaves, chopped
16 oz plain or vanilla Greek yogurt
1 T orange liqueur
In a skillet over medium high heat, cook plums, honey and 1 T very hot water for 8-10 minutes.
Remove from heat. Cool. Toss thyme in and mix in orange liqueur.
Layer half the cake pieces in glass trifle dish. Top with half the fruit and half the yogurt. Repeat with remaining ingredients, reserving 1/4 C fruit mixture for top of trifle. Keep refrigerated and serve within 1 day of assembly.
Gluten Free Angel Food Cake
In a standing mixer, beat 1 1/2 C egg whites (at room temperature for 30 minutes) with 1 1/2 t cream of tartar, 3/4 t salt and 3/4 t vanilla until soft peaks form.
In another bowl, mix 3/4 C xylitol, 1/4 C arrowroot or cornstarch & 3/4 C GF flour (I prefer Namaste or Cup4Cup).
When the egg whites are at the soft peaks stage add 1/2 C xylitol, 2 T at a time.
Beat until stiff peaks form.
Fold in flour mixture 1/2 C at a time.
Grease a 10" tube pan. Spoon in mixture. Place on lowest oven rack in a preheated oven 350° and cook for 45-50 minutes, or until done. Remove from oven and invert pan on a plate. Allow to cool for 1 hour. Carefully with a knife, slip around the edges and remove from pan.