Prepare the base by mixing 1.5 Weetabix, 75ml unsweetened almond milk, and zero cal Myprotein liquid sweetener or 1 tsp sugar.
For the cream layer, mix 100g zero fat Arla protein yoghurt, 50g reduced fat Philadelphia cream cheese, and zero cal Myprotein liquid sweetener.
Add 1 crushed Biscoff to the cream layer.
Top with 15g melted Biscoff spread and 1 crushed Biscoff.
