Biscoff Mousse

Place the low fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed, for about 2 minutes until soft peaks are formed. Take care not to over whisk the cream alternative otherwise it will become too stiff to fold in the remaining ingredients.

Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted and completely smooth and runny. Alternatively place the small bowl in a slightly larger bowl containing boiling water and stir for about 2 minutes.

Add the yoghurt, melted Biscoff spread and vanilla extract to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.

Divide between four 125ml ramekin dishes and sprinkle the Biscoff biscuit crumbs on top. Chill for about 30 minutes and serve.