Raspberry Honey Greek Yogurt Parfaits

Tip half the raspberries into a small bowl with 1 tbsp of the honey and 2 tsp of the lemon juice. Mash with a fork for about 1 minute until broken down and juicy but still a little chunky, then let it sit 5 minutes so the juice turns syrupy.

Tip: Stop mashing while a few pieces are still whole; a fully smooth mash runs straight to the bottom of the glass.

In a medium bowl, stir the Greek yogurt with the remaining 2 tbsp honey, the lemon zest and the cinnamon for about 30 seconds until smooth, glossy and evenly sweetened. Taste and add a little more honey if you like it sweeter.

Tip: Stirring the honey in rather than drizzling it on top keeps every spoonful tangy and sweet at once.

Build the parfaits in 4 glasses or jars: a spoonful of yogurt, a spoonful of the raspberry mash, then some whole raspberries. Repeat once more so each glass shows red streaks between the white layers, finishing with yogurt.

Tip: Spoon the mash against the side of the glass so the layers show from the outside.

Just before eating, top each parfait with a quarter of the granola and the last whole raspberries. Eat right away while the granola is still crunchy.

Tip: Meal-prep jars: layer the yogurt and raspberries in lidded jars and refrigerate up to 3 days; pack the granola separately and add it the morning you eat it.