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Toast the nuts. Add the sliced almonds in a small dry skillet set over medium heat. Toast stirring occasionally for about 3 to 5 minutes until the nuts turn golden brown and fragrant. Set aside to cool.
Blend parfait ingredients. Combine cottage cheese, honey, lemon juice, lemon zest, and vanilla extract in a blender. Blend on high until smooth. Add yogurt, and continue blending until the mixture is completely smooth. If the consistency is too thick for easy blending, add up to ¼ cup milk.
Layer the parfaits. Fill each of 5 small (half pint or 8-ounce) jars about halfway with the yogurt mixture. Top with a couple of spoonfuls of compote, then add another layer of the yogurt mixture saving enough room for more compote and a sprinkling of almonds. Seal with a lid or cover tightly and store in the refrigerator.