In a food processor, blend the walnuts with honey and cinnamon (don’t overblend - it shouldn’t turn into a nut butter).

In a bowl, whisk the yogurt with honey, lime zest, and a few drops of lime juice.

Now make the fruit layer. You can use fresh fruit and warm it on the stove with a little water until it reaches a puree- or jam-like consistency. Let it cool. We used the strawberry puree that we canned in the summer to save some time.