Wash, halve and stone the plums. If necessary cut smaller. (Drain glass plums and use the juice instead of water and sugar).
Boil up plums with 1/8 l water, vanillin sugar, sugar and cinnamon. Stir starch with 2-3 tbsp. water until smooth. Stir in wine and thicken plums. Let the compote cool down. Take out the cinnamon stick
Roast the almonds in a pan without fat until golden brown. Remove. Whip cream until stiff. Carefully fold into the vanilla yoghurt. Arrange plums and vanilla cream yoghurt. Sprinkle with almond flakes and decorate with mint