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Vanilla Yogurt Mousse with Cinnamon Apples Photo of a single serving

Vanilla Yogurt Mousse with Cinnamon Apples

This simple yogurt mousse is the perfect make ahead dessert for your holiday entertaining-or any time!  

Course Dessert
Cuisine American
Keyword yogurt mousse
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 2 hours 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 240 kcal
Author With Two Spoons


  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 envelope powdered gelatin (2.5 teaspoons)
  • 1 teaspoon vanilla extract
  • 1 cup whole milk vanilla yogurt
  • 1 cup heavy cream
  • 2 apples peeled and diced
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • ¼ cup water


  1. Place the bowl of your stand mixer and the whisk from your stand mixer into the freezer. (or outside if it's cold where you live)

  2. In a medium saucepan, add milk, sugar, and gelatin powder.  Stir to disperse gelatin powder. Slowly bring to a boil while whisking to dissolve the sugar and gelatin. When the mixture comes to a boil and the sugar and gelatin have dissolved, remove milk mixture from the heat.

  3. Add the yogurt and the vanilla to the warm milk mixture, whisking until it is all well combined. Place in the refrigerator until cooled (approximately 30 minutes).

  4. Remove the chilled bowl and whisk from the freezer and whip the cream until it forms stiff peaks. Set aside. 

  5. Remove the yogurt mixture from the refrigerator. Pour the yogurt mixture into the bowl of the stand mixer containing the whipped cream. Gently fold the whipped cream into yogurt mixture. Portion into small bowls or glass jars. Place glass jars into refrigerator and allow to chill for 2 hours.

  6. While the yogurt mixture is cooling, make the cinnamon apple topping. Peel and dice two apples. Place in a small nonreactive saucepan. Add cinnamon, nutmeg, and water. Simmer until apples are soft and water has incorporated, approximately 30 minutes. Set Cinnamon Apples aside.

  7. Top vanilla yogurt mousse with cinnamon apples. Serve or refrigerate until  ready.

  8. This recipe can be made up to 3 days ahead of time.

Recipe Notes

Make sure to whisk well while dissolving the gelatin and sugar-you do not want to end up with lumps!

You do not need a stand mixer to make whipped cream, you can whip it by hand!  Just be sure that your whisk and bowl are cold and that you have some arm power to spare.  

I use 8 ounce wide mouth jars which are great for storing in the refrigerator.