Slit the 50 g dried dates open with a sharp knife and remove the core. Place the date halves in the 50 ml orange juice and refrigerate for 3 hours or until softened.
Transfer the softened dates and orange juice to a blender. Add the 250 g low-fat quark and 0.25 teaspoon gingerbread spice (or cinnamon powder). Add 1 shot milk if needed. Puree until smooth with no visible pieces, being careful not to add too much milk as this will make the mixture too runny.
Stir in honey to taste.
Divide the quark mixture between two dessert bowls and refrigerate until ready to serve.
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