In a bowl, crush up your weetabix.
Pour in the almond milk and mash it all together with a fork.
Flatten the weetabix in the bowl to create your base.
In a another bowl, combine most of the fat free Greek yogurt with the flavoured protein powder. Keep about 1 tablespoon aside for the biscoff topping.
Pour this mixture on top of your weetabix base and spread out evenly.
To make the biscoff topping, melt the biscoff spread in the microwave and allow to cool slightly.
Add the leftover tablespoon of the fat free Greek yogurt to the melted biscoff spread and stir well.
Stir in a tablespoon of almond milk to make a smooth sauce.
Pour the sauce on your yogurt topping and spread out evenly.
Cover and refrigerate until serving.
Just before serving, crumble your biscoff biscuit on top and enjoy.