1. Preheat oven to 180°C (350°F).
2. Place cereal and almonds in an ungreased 33 x 23 cm (13 x 9 in.) cake pan.
3. Bake uncovered for 6 to 10 minutes, stirring occasionally, until lightly golden. Let cool for about 5 minutes.
4. Fill 4 parfait glasses with alternating layers of yogurt, strawberries, kiwis, and cereal and almond mix. Serve immediately.

Chef’s secret

Make this recipe your own by using your favourite fruit and yogurt.

Nutrition tip

For a healthier version, use fat-free Greek yogurt and multigrain cereal.