Using the back of a spoon press 1/4 cup fresh raspberries through a fine-mesh sieve; discard seeds. Combine raspberry puree with 2 tsp. honey and 1/4 tsp. finely shredded lemon peel. Drizzle over one 5.3-oz. carton vanilla fat-free Greek yogurt. Top with 1/4 cup fresh raspberries and 2 tsp. toasted sliced almonds.