Ingredients
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3 cups vanilla Greek nonfat yogurt, divided
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1/2 cup almond butter, divided
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8 oz fresh strawberries, hulled and thinly sliced, divided
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1/4 cup honey, divided
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1/4 cup sliced almonds, divided
Steps
1
Divide half of the Greek yogurt among 4 small glasses or jars (about 6 tbsp each). Top with half of the almond butter (about 1 tbsp each). Continue layering with half of the strawberries, then half of the honey.
2
Repeat layering with remaining yogurt, almond butter, strawberries, and honey. Divide the sliced almonds among jars. Serve immediately or omit sliced almonds and refrigerate, covered, up to 1 day, then top with sliced almonds just before serving.
