1/2 cup fresh orange juice
2 tablespoons Chelsea White Sugar
2 cups fresh or frozen raspberries
200g flat plain sponge
3/4 cup fresh low fat ricotta cheese
1/2 cup natural low fat yoghurt
1/2 teaspoon vanilla essence
2 tablespoons Chelsea White Sugar, extra
Finely grated orange rind or lightly toasted flaked almonds, to serve

Place the orange juice and Chelsea White Sugar in a small saucepan and simmer for 4-5 minutes or until reduced and syrupy. Add the raspberries and simmer a further 2 minutes to soften berries. Remove from heat and transfer to a bowl and cool.

With a 7cm diameter biscuit cutter, cut 4 circles from the sponge. Flatten each slightly with rolling pin or trim to about 1.5cm in height.

Whisk the ricotta, yoghurt, vanilla and extra Chelsea White Sugar in a medium bowl until creamy.

Place a generous tablespoon of ricotta mixture over the bases of 4 glasses (about 1 cup/250ml capacity). Top with a spoonful of the berry syrup. Gently top each with a disc of the sponge. Spoon over extra berries, then top with more of the ricotta mixture. Place in refrigerator for 1-2 hours to chill. Top with orange rind or almonds to serve.