Ingredients
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3 fresh figs
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2 cups raspberries
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¼ cup honey
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1 cup plain Greek yogurt
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1 (14 oz) container lemon sorbet
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1 (14 oz) container raspberry sorbet
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¼ cup roasted almonds, chopped
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¼ cup fresh mint leaves
Steps
1
Quarter the figs and toss with the raspberries. In a small bowl, stir together the honey and yogurt.
2
In 4 small glasses, layer the fruit, lemon sorbet, and raspberry sorbet, reserving some fruit for garnish. Top with a dollop of the yogurt and honey mixture, as well as the remaining fruit, chopped almonds, and mint. Serve immediately.
