1Set 2 raspberries aside for garnish. In medium bowl, mix and crush remaining raspberries. Stir in raspberry yogurt.
2In 2 parfait glasses, spoon layer of raspberry mixture, using half of the mixture. Top each with lemon yogurt, using the entire lemon yogurt. Sprinkle layer of crushed cookies over lemon yogurt. Top with remaining raspberry yogurt.
3Garnish with reserved raspberries, lemon peel and the additional crushed cookie. Refrigerate until ready to serve.