Grapefruit-Almond Crunch Parfaits

• 13 cup slivered almonds
• 13 cup sweetened shredded coconut
• 13 cup coarsely crumbled amaretti cookies
• 2 cups nonfat Greek yogurt
• 2 Tbs. honey
• 2 1/2 cups grapefruit supremes (see below), each segment halved (3 to 4 grapefruit)

1. To make Almond Crunch: Preheat oven to 300F.
2. Spread almond slivers
3. on baking sheet, and toast 3 minutes.
4. Add coconut to baking sheet, and bake
5. 5 to 6 minutes more, or until coconut is lightly browned, tossing once or twice.
6. Cool slightly, and toss with crumbled amaretti cookies.
7. To make Parfaits: whisk together yogurt and honey until honey dissolves into yogurt.
8. Spoon 2 heaping Tbs.
9. grapefruit sections, then 2 heaping Tbs.
10. yogurt mixture into bottoms of 6 parfait glasses.
11. Sprinkle with 1 heaping Tbs.
12. Almond Crunch.
13. Repeat layering once more, finishing with layer of Almond Crunch.
14. Serve immediately, or refrigerate up to 1 hour.
15. Trim ends all the way to juicy flesh.
16. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom.
17. (A small, serrated paring knife works best.)
18. Holding fruit over a bowl, cut sections along membranes as if you were
19. slicing out a wedge, releasing them one by one.
20. Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.

almonds, coconut, amaretti cookies, yogurt, honey, supremes

Taken from www.vegetariantimes.com/recipe/grapefruit-almond-crunch-parfaits/ (may not work)