Cottage Cheese and Berry Parfait with Toasted Almonds

Line a fine-mesh strainer with a coffee filter or cheesecloth and place it over a bowl. Add 2 cups of cottage cheese to the lined strainer and let it drain in the refrigerator for at least 30 minutes to remove excess moisture.

While the cottage cheese drains, preheat the oven to 350°F (175°C).

Spread 1/2 cup of almonds in a single layer on a baking sheet. Toast in the preheated oven for 5 minutes, or until lightly golden and fragrant, stirring once halfway through. Remove from the oven and let cool completely.

Wash all berries thoroughly under cold water. Hull and quarter 1 cup of strawberries. Leave 1/2 cup of blueberries and 1/2 cup of raspberries whole.

Zest 1/2 teaspoon of lemon zest from the lemon. Then cut the lemon in half and squeeze 1 tablespoon of fresh lemon juice.

Roughly chop the cooled toasted almonds, reserving a few whole ones for garnish.

Transfer the drained cottage cheese to a mixing bowl. Add 1 teaspoon of vanilla extract, 1 tablespoon of honey, 1/4 teaspoon of cinnamon, 1/8 teaspoon of salt, the lemon zest, and 1 tablespoon of lemon juice. Gently fold together until well combined.

In a separate bowl, gently toss the prepared berries together.

To assemble each parfait: In each of three serving glasses or jars, layer 1/3 cup of the cottage cheese mixture, followed by 1/3 cup of the mixed berries, and 1 tablespoon of chopped almonds. Repeat the layers, ending with a sprinkle of the reserved whole almonds on top.

Serve immediately or refrigerate for up to 2 hours before serving.