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There’s something magical about a dessert that feels both indulgent and refreshingly light, isn’t there? This Cranberry Apple Yogurt Trifle is exactly that—a beautiful, layered creation that’s as much a joy to look at as it is to eat. It’s the kind of dessert that makes an appearance on my table throughout the autumn and winter months, but honestly, I’ve been known to whip it up in the middle of July, too. The combination of tart cranberries, sweet-tart apples, creamy yogurt, and soft, cakey layers is just… perfect. It’s a crowd-pleaser that requires no fancy baking skills, just a little bit of assembly. You get to play with textures and flavors, building this gorgeous dessert layer by layer in a glass bowl. The final result is a stunning centerpiece that always draws compliments. It’s deceptively simple, yet feels incredibly special. A little goes a long way in making any meal feel like a celebration.

Why You’ll Love This Cranberry Apple Yogurt Trifle

It’s a visual showstopper. The vibrant red cranberries, creamy white yogurt, and golden cake layers create a stunning contrast that looks like it came from a professional bakery. It’s honestly almost too pretty to eat… almost.
The texture symphony is incredible. You get the soft, juicy fruit, the pillowy-soft cake, and the lush, creamy yogurt all in one spoonful. It’s a delightful dance of textures that keeps every bite interesting.
It’s wonderfully balanced. This isn’t a one-note sugar bomb. The tartness of the cranberries and yogurt cuts through the sweetness of the apples and cake beautifully, creating a dessert that feels sophisticated and satisfying without being overly rich.
It’s incredibly forgiving and make-ahead friendly. No stress about precise layers or last-minute assembly. You can put this together hours before your guests arrive, and the flavors actually improve as they mingle in the fridge.

Ingredients & Tools

450 g fresh or frozen cranberries
3 medium-sized, crisp apples (like Honeycrisp or Granny Smith)
150 g granulated sugar, divided
1 tsp ground cinnamon
1/2 tsp vanilla extract
Zest and juice of 1 orange
750 g thick, plain Greek yogurt
3 tbsp honey or maple syrup
1 store-bought or homemade pound cake or sponge cake (approx. 450g)
A handful of toasted pecans or walnuts, for garnish (optional)
A few sprigs of fresh mint, for garnish (optional)

Tools: A medium saucepan, a large glass trifle bowl or other clear serving dish, a mixing bowl, a zester, and a sharp knife.

The quality of your yogurt really makes a difference here—a thick, full-fat Greek yogurt will give you the most luxurious, non-runny creaminess. And don’t skip the orange zest; its bright, floral notes lift the entire dessert and make the cranberry flavor pop.

Nutrition (per serving)

Calories: 320 kcal
Protein: 12 g
Fat: 8 g
Carbohydrates: 52 g
Fiber: 4 g

Serves: 8 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

Can I use frozen cranberries? Absolutely! Frozen work just as well as fresh for the compote. No need to thaw them first; just add a minute or two to the cooking time. They’ll burst and release their beautiful ruby juice all the same.
What’s the best cake to use? You want something that can hold its structure but also soak up the fruit juices nicely. A sturdy pound cake or a simple sponge cake is perfect. A day-old cake actually works wonders as it’s less crumbly.
My yogurt is a bit thin. Help! If your Greek yogurt isn’t as thick as you’d like, you can strain it for 30 minutes through a cheesecloth-lined sieve. This will remove excess whey and give you a much thicker, almost cream-cheese-like consistency for perfect layers.
Make it your own. This recipe is a fantastic canvas. Feel free to add a sprinkle of ginger to the compote, use a flavored yogurt, or swap the nuts for something like toasted coconut. It’s hard to mess this up.

How to Make Cranberry Apple Yogurt Trifle

Step 1: Create the Cranberry Apple Compote. This is where the magic starts. In your saucepan, combine the cranberries, peeled and diced apples, most of the sugar (save a couple of tablespoons for the yogurt), cinnamon, vanilla, and the orange juice. Cook this over medium heat, stirring occasionally. You’ll hear the cranberries start to pop—that’s exactly what you want! Let it bubble away for about 10-12 minutes until the apples have softened and the mixture has thickened to a jam-like consistency. Stir in the orange zest right at the end. Take it off the heat and let it cool completely. This is crucial for keeping our layers distinct.

Step 2: Prepare the Yogurt Cream. While the compote is cooling, let’s make the creamy layer. In your mixing bowl, whisk together the Greek yogurt, the remaining sugar (or your honey/maple syrup), and a tiny pinch of salt if you like (it enhances sweetness). Whisk it until it’s smooth and the sweetener is fully dissolved. You’re aiming for a lovely, spreadable consistency. Give it a taste—this is your chance to adjust the sweetness to your liking. Set this aside.

Step 3: Cube the Cake. Take your pound cake or sponge cake and slice it into roughly 2-3 cm cubes. Don’t worry about them being perfectly uniform; a little rustic look is part of the charm. If your cake is very soft, you can lightly toast the cubes in a 180°C oven for 5-7 minutes to help them hold up better, but it’s not strictly necessary.

Step 4: Begin the Layering Process. Now for the fun, artistic part! Grab your beautiful glass trifle bowl. Start with a layer of the cake cubes, covering the bottom of the dish. You don’t need to press down hard; just a gentle, even layer. The cake acts as our foundation, ready to soak up all the delicious juices.

Step 5: Add the Fruit and Cream. Spoon a generous layer of the now-cooled cranberry apple compote over the cake. Try to spread it to the edges so you get that gorgeous red ring when you look at the bowl from the side. Next, carefully spoon and spread a thick layer of the sweetened yogurt over the fruit. The trick is to be gentle so the layers don’t mix too much. You want those clean, defined stripes of color and texture.

Step 6: Repeat and Finish. Repeat the layers—cake, compote, yogurt—until you’ve used all your components, finishing with a final, smooth layer of the yogurt on top. This creates a beautiful blank canvas for your garnish. Cover the bowl with cling film and pop it in the refrigerator for at least 2 hours, though overnight is even better. This chilling time allows the cake to soften and the flavors to marry beautifully.

Step 7: Garnish and Serve. Just before serving, scatter the toasted nuts and fresh mint leaves over the top. This adds a wonderful crunch and a fresh, aromatic finish. Use a large spoon to dig all the way down to the bottom, ensuring everyone gets a bit of every single layer in their serving.

Serving Suggestions

Complementary Dishes

A simple roast chicken with herbs — The savory, juicy chicken provides a lovely, simple main that doesn’t compete with the vibrant, sweet-tart flavors of the trifle, making the meal feel complete and balanced.
A warm, spiced butternut squash soup — The earthy, creamy soup is a fantastic starter that complements the fruity dessert, creating a cozy and autumnal dining experience from start to finish.
A bitter greens salad with a sharp vinaigrette — The slight bitterness and acidity from the salad act as a perfect palate cleanser and contrast, making the first spoonful of trifle taste even more delightful.

Drinks

A lightly sparkling Prosecco or Cava — The bubbles and crisp acidity cut through the creaminess of the yogurt beautifully and accentuate the fruity notes of the cranberry and apple.
A pot of Earl Grey tea — The bergamot in the tea has a citrusy, floral quality that pairs wonderfully with the orange zest in the compote, creating a warm and comforting combination.
Hot mulled apple cider — This continues the apple theme in a warm, spiced way, making the entire meal feel like a cozy holiday gathering.

Something Sweet

Dark chocolate espresso beans — A few of these served alongside offer a intense, bitter coffee-chocolate hit that provides a sophisticated and adult counterpoint to the fruity trifle.
Simple shortbread cookies — Their buttery, crumbly texture is a classic pairing with fruit-based desserts and can be used for a little extra scooping action.
Vanilla bean ice cream — For the ultimate indulgence, a small scoop on the side melts into the trifle, creating an extra layer of cold, creamy luxury.

Top Mistakes to Avoid

Using warm compote. If your fruit layer is still warm when you assemble the trifle, it will melt the yogurt and make the cake soggy too quickly, resulting in a murky, single-texture mess. Patience is key—let it cool completely.
Over-soaking the cake. We’re not making bread pudding. The cake should be soft and moist from the fruit juices, but not disintegrate into mush. Using a sturdier cake and a proper chilling time, not a long soaking time, is the trick.
Skimping on the chilling time. I’ve been tempted to serve it right away, too, but trust me, the wait is worth it. The flavors need time to meld, and the cake needs time to achieve the perfect soft-yet-intact texture.
Stirring it all together before serving. I know it’s tempting to mix it up in the bowl, but you’ll lose the beautiful visual appeal you worked so hard to create. Let people admire it, then serve it with a deep spoon.

Expert Tips

Tip: For a truly spectacular presentation, use a piping bag to add the final layer of yogurt. You can create pretty swirls or peaks on top that look incredibly professional and make the garnish stand out even more.
Tip: If you’re making this a full day ahead, wait to add any crunchy garnishes like nuts until right before serving. This prevents them from getting soft and losing their satisfying crunch in the fridge.
Tip: For an adult-only version, you can brush the cake cubes very lightly with a little orange liqueur like Cointreau or Grand Marnier before layering. It adds a wonderful depth of flavor that pairs perfectly with the fruit.
Tip: If you don’t have a classic trifle bowl, don’t worry! You can assemble individual portions in clear glasses or mason jars. It looks adorable and is a fun way to serve at a party.

FAQs

Can I make this trifle dairy-free?
Absolutely! The yogurt is the easiest part to swap. Use a thick, plain, unsweetened plant-based yogurt—coconut yogurt works particularly well for its richness. Just be sure to give it a taste and adjust the sweetener accordingly, as some brands can be a bit tangier than others.

How far in advance can I assemble the trifle?
You can assemble the entire trifle, minus the crunchy garnishes, up to 24 hours in advance. In fact, I often think it tastes even better the next day as the flavors have more time to develop and meld together. Just keep it tightly covered in the refrigerator.

My compote is too runny. What can I do?
If your compote hasn’t thickened enough, you can put it back on the heat and let it simmer for a few more minutes to reduce further. A tiny sprinkle of cornstarch (about half a teaspoon) mixed with a tablespoon of cold water and stirred in can also help thicken it up quickly.

Can I use a different type of fruit?
Of course! This is a very adaptable recipe. Pears would be lovely with the cranberries, or you could try a mix of berries in the summer. Just keep the general fruit-to-sweetener ratio similar, and adjust cooking time based on how juicy your chosen fruit is.

What’s the best way to store leftovers?
Cover the trifle bowl tightly with cling film or a lid and keep it in the refrigerator. It will keep well for 2-3 days. The cake will continue to soften, and the layers will become less distinct, but it will still taste delicious.

Cranberry Apple Yogurt Trifle

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 8

Total Time 40 minutes

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Make a stunning Cranberry Apple Yogurt Trifle with this easy recipe. Layers of fruit, cake, and creamy yogurt create a showstopping dessert. Get the recipe now!

Ingredients

For the compote:

450 g fresh or frozen cranberries
3 medium-sized, crisp apples (like Honeycrisp or Granny Smith)
150 g granulated sugar (divided)
1 tsp ground cinnamon
1/2 tsp vanilla extract
Zest and juice of 1 orange

For the yogurt cream:

750 g thick, plain Greek yogurt
3 tbsp honey or maple syrup

For assembly:

1 store-bought or homemade pound cake or sponge cake (approx. 450g)
A handful toasted pecans or walnuts (for garnish (optional))
A few sprigs fresh mint (for garnish (optional))

Instructions

01
Create the Cranberry Apple Compote. In your saucepan, combine the cranberries, peeled and diced apples, most of the sugar (save a couple of tablespoons for the yogurt), cinnamon, vanilla, and the orange juice. Cook this over medium heat, stirring occasionally. You’ll hear the cranberries start to pop—that’s exactly what you want! Let it bubble away for about 10-12 minutes until the apples have softened and the mixture has thickened to a jam-like consistency. Stir in the orange zest right at the end. Take it off the heat and let it cool completely. This is crucial for keeping our layers distinct.
02
Prepare the Yogurt Cream. While the compote is cooling, let’s make the creamy layer. In your mixing bowl, whisk together the Greek yogurt, the remaining sugar (or your honey/maple syrup), and a tiny pinch of salt if you like (it enhances sweetness). Whisk it until it’s smooth and the sweetener is fully dissolved. You’re aiming for a lovely, spreadable consistency. Give it a taste—this is your chance to adjust the sweetness to your liking. Set this aside.
03
Cube the Cake. Take your pound cake or sponge cake and slice it into roughly 2-3 cm cubes. Don’t worry about them being perfectly uniform; a little rustic look is part of the charm. If your cake is very soft, you can lightly toast the cubes in a 180°C oven for 5-7 minutes to help them hold up better, but it’s not strictly necessary.
04
Begin the Layering Process. Now for the fun, artistic part! Grab your beautiful glass trifle bowl. Start with a layer of the cake cubes, covering the bottom of the dish. You don’t need to press down hard; just a gentle, even layer. The cake acts as our foundation, ready to soak up all the delicious juices.
05
Add the Fruit and Cream. Spoon a generous layer of the now-cooled cranberry apple compote over the cake. Try to spread it to the edges so you get that gorgeous red ring when you look at the bowl from the side. Next, carefully spoon and spread a thick layer of the sweetened yogurt over the fruit. The trick is to be gentle so the layers don’t mix too much. You want those clean, defined stripes of color and texture.
06
Repeat and Finish. Repeat the layers—cake, compote, yogurt—until you’ve used all your components, finishing with a final, smooth layer of the yogurt on top. This creates a beautiful blank canvas for your garnish. Cover the bowl with cling film and pop it in the refrigerator for at least 2 hours, though overnight is even better. This chilling time allows the cake to soften and the flavors to marry beautifully.
07
Garnish and Serve. Just before serving, scatter the toasted nuts and fresh mint leaves over the top. This adds a wonderful crunch and a fresh, aromatic finish. Use a large spoon to dig all the way down to the bottom, ensuring everyone gets a bit of every single layer in their serving.