Ingredients

• 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

Instructions

1. In large skillet, toast nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In small bowl, stir yogurt and honey.
3. In 4 (8-ounce) serving jars, layer yogurt mixture, nuts and pineapple; sprinkle with cookies.