1/2 cup frozen raspberries, unthawed (or any type of frozen fruit)
4 teaspoons orange blossom honey
4 tablespoons sliced almonds, toasted
Coarsely crumble the biscotti into 2 small bowls. Puree the yogurt and frozen raspberries in a blender until smooth and thick. Spoon the yogurt mixture over the biscotti. Drizzle each bowl with the honey and sprinkle the almonds on top. Serve with a cup of Americano coffee, if desired.