Berry Good Breakfast Crispas

For the Crispas (bowls):
Preheat oven to 375 F. Combine sugar and cinnamon in a small bowl and set aside.

Place 4 oven-safe 6-ounce glass bowls (you can also use ramekins or custard cups) upside down on a parchment paper lined baking sheet. Lightly coat the ramekins with cooking spray.

Warm the tortillas for a few seconds in the microwave between damp paper towels, just to make them pliable. Spritz or sprinkle each side of each tortilla with water and sprinkle with the cinnamon sugar mixture. Form a tortilla over each bowl (into the shape of the bowl) then put the baking sheet into the oven and bake for 12-15 minutes. Halfway through you may want to remove baking sheet from the oven and press another bowl on top of the tortillas to seal the shape. Remove the top bowl and return to oven and continue baking. When done remove baking sheet from the oven.

Allow tortillas to cool for 5 minutes and remove them from the glass bowls. If the bottoms are not crisp, place them right side up on the baking sheet and return to the oven for 3-4 minutes. Cool completely and store in a gallon-size Ziplock bag.

To assemble: Combine Greek yogurt and honey in a small bowl. Divide yogurt mixture equally between crispas/bowls and top with berries and almonds. Drizzle with honey.