Grapefruit-Almond Crunch Parfaits

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   To make Almond Crunch: Preheat oven to 300F.

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   Spread almond slivers

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   on baking sheet, and toast 3 minutes.

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   Add coconut to baking sheet, and bake

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   5 to 6 minutes more, or until coconut is lightly browned, tossing once or twice.

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   Cool slightly, and toss with crumbled amaretti cookies.

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   To make Parfaits: whisk together yogurt and honey until honey dissolves into yogurt.

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   Spoon 2 heaping Tbs.

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   grapefruit sections, then 2 heaping Tbs.

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    yogurt mixture into bottoms of 6 parfait glasses.

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    Sprinkle with 1 heaping Tbs.

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    Almond Crunch.

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    Repeat layering once more, finishing with layer of Almond Crunch.

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    Serve immediately, or refrigerate up to 1 hour.

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    Trim ends all the way to juicy flesh.

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    Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom.

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    (A small, serrated paring knife works best.)

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    Holding fruit over a bowl, cut sections along membranes as if you were

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    slicing out a wedge, releasing them one by one.

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    Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.