Lemon Blueberry Dessert in 15 Minutes

Instructions:

1. Toast the base. Place the 1/2 cup almond flour in a dry pan over medium heat for 3 minutes until golden and smelling nuttily fragrant.
2. Bind the crumble. Stir in the 1 tbsp melted butter and a pinch of salt to the toasted flour. Note: This creates a sandy texture that stays crisp.
3. Macerate the berries. Combine 1.5 cups blueberries, 1 tbsp lemon juice, and 2 tsp maple syrup in a small saucepan.
4. Simmer the fruit. Heat the berry mixture for 5 minutes until the berries shatter and release a thick syrup.
5. Cool the compote. Remove the berries from the heat and let them sit for 5 minutes. Note: They will thicken significantly as they cool.
6. Prep the cream. In a medium bowl, whisk 2 cups Greek yogurt with 1 tbsp honey and 1 tsp vanilla paste.
7. Incorporate the citrus. Fold in 1/4 cup lemon curd and 1/2 tsp lemon zest gently. Stop once you see thick yellow swirls.
8. Layer the bottom. Spoon a tablespoon of the almond crumble into the bottom of four glasses.
9. Build the body. Divide half of the lemon yogurt between the glasses, followed by half of the blueberry mixture.
10. Finish and garnish. Repeat the layers and top with any remaining almond crumble for a final crunch.