> 3 cups vanilla Greek nonfat yogurt, divided
> 1/2 cup almond butter, divided
> 8 oz fresh strawberries, hulled and thinly sliced, divided
> 1/4 cup honey, divided
> 1/4 cup sliced almonds, divided
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.
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.