1/2 c. butter
3/4 c. flour
2 tbsp. honey
1/3 c. diced toasted almonds
1 c. vanilla yogurt
1 c. boiling water
3 oz. pkg. lemon jello
1/2 c. sugar
1/2 tsp. salt
2 c. fresh fruit

Melt butter in skillet. Add flour, honey and almonds. Cook, stirring constantly, until mixture begins to brown. Lightly press into 9-inch pie pan. Dissolve jello, sugar and salt in boiling water; add yogurt. Mix with beaters until well combined. Refrigerate until thickened but not set. Stir in fruit. Pour filling into shell and cool.