Pineapple, Yogurt & Macadamia Parfait
- ½ Cup Chopped Raw Macadamia Nuts
- 1 1/3 Cups Plain Nonfat Greek Yogurt
- 1½ Tbsp. Honey
- 1 Cup Diced Fresh Pineapple
- 4 Gingersnap Cookies, crushed
- In large skillet, toast nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
- In small bowl, stir yogurt and honey.
- In 4 (8-ounce) serving jars, layer yogurt mixture, nuts and pineapple; sprinkle with cookies.