Raspberry Banana Crunch Parfaits

Yields: 2 large parfaits | Prep time: 20 minutes

The Fruit Layers

The Creamy Layers

Greek Yogurt or Vanilla Pudding: 1.5 cups (you can use pink-tinted raspberry yogurt for the darker pink layers and plain vanilla/white for the center stripe)
Whipped Cream: 1 cup (heavy cream whipped with a little powdered sugar)

The Crunch & Toppings

Granola or Honey-Roasted Nuts: ½ cup (chopped walnuts or peanuts work great)
Dark Chocolate: 2 oz, melted (for the drizzle)
Extra Toppings: A few whole raspberries and banana slices for the garnish

Prepare the Raspberry Compote: In a small bowl, lightly mash 1 cup of the raspberries with the raspberry jam. This creates that juicy, deep red layer seen in the photo. Keep the remaining whole raspberries for the middle and top.
Melt the Chocolate: Break the chocolate into pieces and melt it in 20-second intervals in the microwave, stirring until smooth. Set aside to cool slightly.
Build the Base: In two tall glasses, start with a thick layer of pink raspberry yogurt. Follow this with a spoonful of your mashed raspberry compote.
Create the Contrast: Add a thin, clean layer of white vanilla yogurt or whipped cream to create that bright center stripe.
Add Texture: Add another layer of pink yogurt, followed by a layer of whole raspberries and a generous handful of granola or chopped nuts.
The Topping: Pipe or spoon a large swirl of whipped cream onto the very top.
Final Flourish: Arrange a few banana slices and whole raspberries on top of the cream. Drip the melted chocolate over the fruit and cream so it runs down the sides. Sprinkle a few more nuts over the top.

Clean Lines: Use a long spoon or a piping bag to drop the yogurt into the glass without smearing the sides.
Chill: Let the parfaits sit in the fridge for about 15 minutes before serving to help the layers set.