Apple and Speculaas Layer Dessert

Wash and peel the apple, remove the core and cut into small pieces.

Sauté the apple pieces in a saucepan with the cinnamon, lemon juice and 2 tablespoons of water for about 5 minutes. Stir occasionally.

In the meantime, mix together the low-fat quark, Greek yoghurt and vanilla sugar.

Place the speculaas biscuits in a freezer bag and crush into crumbs with a rolling pin.

Crush the apple pieces with a potato masher.

Divide one third of the speculaas crumbs between 2 glasses.

Pour half of the quark-yoghurt mixture over it and then half of the compote.

Then layer everything again in the same order.

Finally, spread the remaining biscuit crumbs.