COFFEE AND ANISEED BISCOTTI 2 tablespoons Pernod liqueur 1 tablespoon espresso coffee granules 1 1/3 cups plain flour 1/2 cup caster sugar 1/4 teaspoon baking powder 1 egg white 1 egg 250g fresh raspberries 1 tablespoon caster sugar 1 tablespoon water 2 teaspoons balsamic vinegar 200g low-fat plain yogurt

Heat Pernod in small pan, stir in espresso granules until dissolved, remove from heat. Sift flour, sugar and baking powder into medium bowl, stir in Pernod mixture, egg white and egg. Turn dough onto floured surface; knead until smooth. Shape into 18cm log; place on lightly greased oven tray. Bake in 350°F oven about 35 minutes or until just browned and crusty; cool. Using a serrated knife, cut log diagonally into 1.5cm slices, place in single layer on oven trays, bake in 350°F oven about 30 minutes or until crisp; cool on wire racks. Combine raspberries, sugar, the water and vinegar in small pan, simmer, stirring, until mixture is slightly thickened. Serve biscotti with raspberry mixture and yogurt.

Serves 4 (makes 12).

Per serving: 0.3g fat, 45 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]