How to Make It
Layer 1/4 cup raspberry sorbet, 1 tablespoon Coconut-Walnut Crunch, and 1/4 cup coconut sorbet in each of 4 (8-ounce) tall glasses. Top each with 1 additional tablespoon crunch.
Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately.
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