Roast the almonds in a non-stick pan until light brown. Then add the raisins. Peel, quarter and core the apples and cut into thin strips. Add to the pan and sprinkle with the cinnamon. Fry a little, stir often. Then add some water and cook for a few minutes with the lid closed.
Fill 4 dessert bowls with yoghurt, spread the apple and cinnamon mixture on top and serve immediately.