Layered Berry and Vanilla Yogurt Cups

Place 1/4 cup of raw sliced almonds in a dry cast-iron skillet over medium heat.

Toast the almonds for 3 to 4 minutes, stirring constantly to prevent burning, until they are golden brown and fragrant. Transfer them immediately to a small plate to cool completely.

Wash 1/2 cup of fresh raspberries and pat them completely dry with a paper towel. Wash 6 fresh mint leaves and gently pat dry.

Retrieve the 16 oz of leftover vanilla Greek yogurt and berry parfait from Day 2 from the refrigerator.

Set out three small glass dessert cups. Spoon half of the leftover vanilla Greek yogurt and berry parfait (about 8 oz total, or 2.6 oz per cup) into the bottom of the cups.

Sprinkle half of the toasted sliced almonds (about 2 tbsp total) and half of the fresh raspberries (1/4 cup total) evenly over the yogurt layer in each cup.

Spoon the remaining leftover vanilla Greek yogurt and berry parfait (the remaining 8 oz) over the nut and berry layer.

Top the cups with the remaining toasted sliced almonds and the remaining fresh raspberries, then garnish each cup with 2 fresh mint leaves.

Drizzle 1 tbsp of honey evenly over the top of the three assembled cups (about 1 tsp per cup) and serve chilled immediately.