Breakfast blueberry and yogurt parfait

Ingredients Driscoll’s Blueberries - 2 pints , rinsed Sugar - 3 tablespoons Lemon zest - 1 teaspoon, grated Vanilla extract - 1/2 teaspoon Angel food cake - 4 slices (1/2-ounce each), toasted Blueberry preserves - 3 tablespoons Fat free Greek-style yogurt - 1 1/2 cups Honey - 3 tablespoons Sliced Almonds - 1/4 cup, toasted Directions GETTING READY 1. Set aside 1/3 cup blueberries for garnish. Combine the remaining blueberries, sugar, zest, and vanilla extract in a zip-top plastic bag. Press out air before sealing then press with hands to crush. MAKING 2. Spread 1 side of each slice angel food cake with preserves. 3. Cut into cubes and place in the bottom of 4 parfait or other tall glasses. 4. Whisk together the yogurt and honey in a medium bowl. 5. Spoon 2 tablespoons of the mixture over the cake cubes. 6. Top each with 2 heaping tablespoons of the blueberry mixture. Spoon in the remaining yogurt mixture then top with remaining blueberry mixture. 7. Sprinkle each with 1 tablespoon sliced almonds and the reserved whole blueberries. SERVING 8. Serve immediately.