1. Place the two gluten free Nutribrex in a bowl and pour on the milk, let it sit for a bit to soak into the biscuits.

2. After a few minutes break up the Nutribrex with a fork and let it absorb the rest of the milk. If there is still a bit of unabsorbed milk when you tilt the bowl pour this away.

3. Press the soaked Nutribrex into the bottom of a bowl or glass.

4. For the "cheesecake" type top either use a bought Nestle Kvarg quark (there are different flavours available) or flavour your own quark with whatever flavouring you like and add some sweetener or honey to sweeten it up. Simply add this to the top of the Nutribrex.

If you want to do a chocolate top you could too, mix quark with sweetener/honey and cocoa powder. Combinations are endless with this and all the different flavours you could do.

5. Like with the quark you can add what you like, I chose blueberries and honey and dropped them on top of the quark.

You could do cherries with a chocolate flavoured quark and drizzle a little melted chocolate. A coconut Kvarg and top with tropical fruits. Salted caramel flavoured quark with banana and toffee sauce for a banoffee inspired one...just a few ideas!

6. Cover with cling film and place in the fridge overnight, serve for breakfast next morning. You could serve this straight away but letting it sit in the fridge overnight, especially if you have flavoured quark yourself, lets the flavours enhance!

Nutrition is based off this recipe being made using Vanilla Kvarg and topped with blueberries and honey.