Spoon yogurt into a sieve lined with a paper towel or cheesecloth and set over a bowl. Refrigerate and let drain for 2 hours.
Place sugar in a medium nonstick saucepan over medium-high heat until liquefied (watch carefully to avoid burning). Add almonds and sauté until light brown, stirring constantly. Spread out almonds on a piece of foil to cool. Dust with cinnamon and chop coarsely.
Blend almond extract, vanilla extract, and 1 tablespoon honey into yogurt. Divide yogurt into four parfait glasses. Drizzle with remaining honey and sprinkle with candied almonds. Garnish with mint.
Almond Yogurt Parfaits
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.