Greek Yogurt Parfait with Berries and Honey

Place 35 g of raw whole almonds in a small dry skillet over medium heat. Toast them for 3 to 4 minutes, stirring constantly to prevent burning, until they are fragrant and lightly golden. Transfer the toasted almonds to a cutting board, let them cool slightly, and then roughly chop them.

Thoroughly wash 150 g of raw whole strawberries and 150 g of raw whole blueberries under cold running water. Pat them completely dry with a paper towel. Hull the strawberries and slice them into thin rounds.

In a small bowl, combine half of the sliced strawberries (75 g) and half of the blueberries (75 g). Add 1 tablespoon (21 g) of raw honey to the bowl. Use a fork to gently press and mash the berries to release their juices, mixing them with the honey. Let this quick berry sauce sit for 2 minutes to macerate.

In a separate medium bowl, whisk together 450 g of plain low-fat Greek yogurt, 10 g of raw chia seeds, and 1/2 tablespoon (10 g) of raw honey until smooth and well combined.

Prepare two serving glasses. Layer 1/4 of the sweetened chia-yogurt mixture into the bottom of each glass. Top this layer with half of the macerated berry sauce, followed by a sprinkle of the toasted chopped almonds.

Repeat the layers by dividing the remaining chia-yogurt mixture between the two glasses. Top with the remaining fresh whole blueberries and sliced strawberries, then sprinkle the remaining toasted chopped almonds on top.

To finish, drizzle the remaining 1 tablespoon (21 g) of raw honey evenly over the top of both parfaits. Garnish each with a few fresh mint leaves (2 g total) and serve immediately.