1 cup unsalted roasted whole almonds
1/4 teaspoon coarse sea salt
3 teaspoons honey, divided
3/4 cup fresh raspberries, divided
1/2 cup plain nonfat Greek yogurt
4 slices challah, brioche or other egg bread (1 inch thick)
1. Process almonds in food processor 2 minutes or until almonds are finely ground and starting to clump. Add salt and continue processing 4 to 5 minutes or until the oils are released and mixture becomes soft and creamy.* Stir in 2 teaspoons of the honey. (Almond butter can be made 1 week ahead; cover and refrigerate.)
2. Heat grill. With fork, gently crush 1/2 cup of the raspberries in small bowl; stir in remaining 1 teaspoon honey. Add yogurt; gently swirl raspberry mixture into yogurt.
3. Grill bread over medium-high heat or coals 30 to 40 seconds or until lightly toasted, turning once. Generously spread one side with almond butter; top with raspberry yogurt. Garnish with remaining 1/4 cup raspberries.
PER SERVING: 385 calories, 20 g total fat (2 g saturated fat), 15 g protein, 39.5 g carbohydrate, 20 mg cholesterol, 205 mg sodium, 7 g fiber
TIP *Be patient and don't rush the process. The nuts go through several stages before turning into nut butter. Once the almonds are chopped, they become finely ground before turning into almond meal and eventually starting to clump together. Once the salt is added, the mixture must be processed long enough until the nut oils are completely released and the mixture becomes creamy.