Lemon Pie Yogurt Parfaits

• 17-5/8 ounces, weight 2% Greek Yogurt
• 1 teaspoon Lemon Juice, 1 Teaspoon Is Roughly Half A Lemon
• 1 Tablespoon Lemon Zest (1 Tablespoon Is Roughly Half A Lemon)
• 1/2 cups Honey (depending On Your Desired Amount Of Sweetness
• 1 dash Salt
• 6 Sheets Of Honey Graham Crackers (4 Small Squares Per Sheet)
• 2 Tablespoons White Sugar Or Splenda
• 1/2 sticks Unsalted Butter
• 1 cup Fresh Blueberries

1. Combine yogurt, lemon juice, lemon zest, honey, and a dash of salt (I just mix them in the container the yogurt came in). Set aside.
2. Put graham crackers and sugar/splenda into a food processor and process until fine. With the food processor on, drizzle in melted butter until well combined.
3. Begin layering the yogurt parfaits by adding several tablespoons of the graham cracker mixture into the bottom of 2 small glasses. Use a second glass or shot glass to press the graham cracker mixture firmly into the bottom of the glass. Next, layer half of the yogurt mixture over top of the graham cracker mixture. Finally, top with a handful of fresh blueberries. You can also add a little additional graham cracker mixture over the top if desired.
4. Eat within 2 days (the graham crackers will begin to get soggy over time).

yogurt, lemon juice, lemon zest, honey, salt, honey, white sugar, butter, fresh blueberries

Taken from tastykitchen.com/recipes/desserts/lemon-pie-yogurt-parfaits-2/ (may not work)