YIELD: Makes 2 servings
For Honey Toasted Almonds:
1 1/2 tsp.-
plain Greek yogurt
zest of 1 lemon
cinnamon graham crackers,
broken into small pieces
toasted coconut flakes
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.