COFFEE AND RASPBERRY TORTES Can be partially prepared ahead. Use fresh or frozen raspberries for this recipe. Frangelico is an Italian hazelnut-flavored liqueur. 2 teaspoons dry instant coffee 1 cup hot water 1/4 cup Frangelico 8 sponge-finger biscuits 1/4 cup low-fat sour cream 150 g ricotta cheese 1/3 cup icing sugar mixture 340 g fresh raspberries Grease four 3/4-cup ramekins. Combine coffee and water in small bowl; stir until coffee is dissolved. Stir in liqueur; cool. Cut biscuits in half crossways.

For filling, blend or process sour cream, ricotta and 1/4 cup of the icing sugar until smooth. Set aside 1/4 of the raspberries for sauce.

Place 1/2 the remaining raspberries into ramekins. Spoon 1 level tablespoon of ricotta mixture over raspberries. Dip biscuits in coffee mixture; place 2 halves in each dish. Repeat layering once more. Cover; refrigerate about 3 hours or overnight. (Can be kept, in refrigerator, up to 2 days.)

Blend or process remaining raspberries with remaining icing sugar until smooth. Push raspberry sauce through sieve into large bowl; discard seeds. Turn out tortes, serve with sauce.

Serves 4.

[Low-Fat Meals in Minutes, Australian Women's Weekly Cookbooks]