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Lemon Meringue Yogurt Parfait

YIELD: Makes 2 servings

INGREDIENTS

For Honey Toasted Almonds:

1 cup - almonds, roughly chopped

2 T - honey

1 1/2 tsp. - coconut oil, melted

1/4 tsp. - kosher salt

For Parfait:

2 cups - plain Greek yogurt

1 tsp. - vanilla

zest of 1 lemon

1/3 cup - honey, divided

1/3 cup - lemon curd

4 - cinnamon graham crackers, broken into small pieces

1/2 cup - toasted coconut flakes

lemon slices, for serving

additional honey, for serving

DIRECTIONS

Preheat oven to 275°F.

Mix the almonds, 2 T honey and coconut oil together, spread on a parchment lined cookie sheet and sprinkle with salt. Bake for 15- 20 minutes, set aside and cool.

Whisk together the yogurt, 3 T honey, vanilla and lemon zest.

In another bowl, combine remaining honey and lemon curd.

In two glasses layer 1/4 each of the yogurt, honey lemon curd mixture, graham crackers, toasted coconut and 1 T honey toasted almonds, repeat with the remaining ingredients, reserving any remaining almonds for snacking or additional parfaits.

Top with lemon slices and drizzle with honey.