1 Put the pears in a pan with the cinnamon, sugar and 4 tbsp of water and stew for about 5 minutes or until soft. Leave to cool.
2 Mix the quark smoothly with the sugar and vanilla yoghurt and fold in the low-fat cream. Chill.
3 Spoon the stewed pears into four glasses. Crumble a sponge finger into each glass and sprinkle with 1 tsp almonds. Cover with the cream mixture and serve garnished with cinnamon and silver glitter.