Number of Servings: 8 POINTS® per serving:,5


1 pint raspberry sorbet

1 (7 ounce) package amaretti cookies

1 pint peach sorbet

1 pint raspberries

½ cup water

¼ cup sugar






1. Soften the raspberry sorbet in the refrigerator for 15 minutes. Line an 8-inch cake pan with plastic wrap. Coarsely crush the cookies and set aside.


2. Spread the softened sorbet evenly in the pan, and sprinkle with half the crushed cookies, lightly pressing them into the sorbet. Cover loosely with plastic wrap and freeze until firm, about 30 minutes.


3. Soften the peach sorbet in the refrigerator 15 minutes. Spread the sorbet evenly over the cookies. Sprinkle the remaining crushed cookies over the peach sorbet, lightly pressing them into the sorbet. Cover again i and freeze until very firm about 1 hour.


4. Combine the raspberries - reserving 16 berries - the water, and sugar in a saucepan. Bring the mixture to a boil and cook 3 minutes. Puree the mixture into a blender, and then strain through n sieve.


5. Remove the torte from the freezer. Place a cake plate over the cake pan; invert. Pull the edge of the plastic wrap to remove the torte from the pan, then remove the plastic. Smooth the top of the torte with the side of the knife. Cut into 8 wedges and top each wedge with 2 raspberries. Serve with raspberry sauce on the side.