No-Bake Cranberry Yogurt Mousse Cups
No-Bake Cranberry Yogurt Mousse Cups are fluffy, pinkish-red healthy desserts in little glasses that taste like creamy yogurt met tart, yet sweet cranberry sauce. You make a quick cranberry-orange sauce that’s barely sweet, then fold it into whipped Greek yogurt until it’s light and moussey. Spoon it into cups, chill it, and it’s ready. They’re cold and refreshing, not heavy or super sugary, so you can eat one after a big holiday dinner without feeling stuffed. They look fancy like restaurant dessert but are secretly one of the easiest treats ever.
No-Bake Cranberry Yogurt Mousse Cups
5-Ingredients
🍚 Ingredients
- •
1½ cups fresh cranberries
- •
Zest and juice of 1 large orange (about â…“ cup juice)
- •
2–3 Tbsp honey or maple syrup (start with 2, taste for sweetness)
- •
2 cups plain Greek yogurt (full-fat or 2% for creaminess)
- •
½ tsp vanilla extract
- •
Optional topping: extra cranberries, orange zest curls, or a dollop of whipped cream
đź“‹ Directions
- 1.
Pan: In a small saucepan, combine cranberries, orange zest, orange juice, and 2 Tbsp honey. - 2.
Cook: Cook over medium heat 8–10 minutes, stirring and smashing berries until thick and jammy (most berries should burst). Taste and add extra honey if needed. Cool completely (spread on a plate to speed it up). - 3.
Oven: In a big bowl, whisk yogurt and vanilla until smooth. - 4.
Fold: Gently fold cooled cranberry compote into yogurt – swirl it for pretty pink streaks or mix fully for even color. - 5.
Spoon: Spoon into small glasses or jars. - 6.
Chill: Chill at least 2 hours (or overnight). Garnish if you want and serve cold.
đź’ˇ Recipe Notes
- •Cool the cranberry compote completely – warm sauce makes yogurt watery and soupy instead of fluffy.
- •Use thick Greek yogurt – regular yogurt is too runny; strain it overnight if that’s all you have.
- •Don’t over-stir – fold gently or you lose the light mousse texture.
- •Taste as you go – fresh cranberries vary in tartness, so adjust honey after cooking the sauce.
- •Make ahead – they get even better after 24 hours and keep 3–4 days in the fridge.
How to Keep the Layers from Mixing Together
The big trick to pretty swirls instead of muddy pink mush is all about temperature and gentle moves. Make sure the cranberry compote is completely cold (like fridge-cold) before you even touch the yogurt, or the warm sauce melts everything into soup. When you fold, use a big spatula and go slow – scoop from the bottom and flip over the top like you’re turning a pancake, not stirring like crazy cake batter. Do just 4–5 big folds for marble streaks or more if you want solid pink. If it starts looking too mixed, stop right away – a few red ribbons look way cooler than plain color anyway.
Why Chilling Overnight Is the Best Idea
 Chilling overnight isn’t just waiting – it’s the secret to the magic of this recipe. The cold makes the mousse get extra fluffy and thick, like it grows up while sleeping in the fridge. The cranberry flavor sneaks deeper into the yogurt so every bite tastes more “wow” the next day. Plus, the top gets a tiny skin that holds garnishes perfectly, and the cups are ice-cold refreshing when you grab one after Christmas dinner. If you only chill 2 hours it’s still good, but overnight turns “yum” into “can I have three please?” and makes you look like a pro dessert chef.
Most Common Variations
And here is what they look like:
Raspberry Lime Cups
Blueberry Lemon Cups
Mango Coconut Cups
Strawberry Vanilla Cups
Pomegranate Mint
Why No-Bake Cranberry Yogurt Mousse Cups Are Really Healthy
These mousse cups are like a sneaky healthy treat dressed up as holiday sin. The Greek yogurt is packed with protein – one cup gives you almost as much as two eggs – so it keeps you full and helps build strong muscles. Fresh cranberries are superstars with tons of vitamin C to fight colds (perfect for winter), plus fiber that’s good for your GI tract. There’s barely any added sugar (just a little honey in the sauce), so your blood sugar doesn’t go crazy like with cookies. The whole dessert is low in bad fats because there’s no butter or cream, just natural yogurt.
Breaking Down the Good Stuff Inside
Each little cup has about 10–12 grams of protein from the yogurt, only 8–12 grams of natural sugar (way less than a candy bar’s 30+ grams), and around 150 calories total – that’s like a snack, not a cheat. Carbs are low because there’s no flour or crust, mostly from the fruit. You get healthy fats if you use full-fat yogurt, plus antioxidants from the red cranberries that protect your body in many ways. Macros are roughly 40% protein, 40% carbs from fruit, 20% fat – way better balance than most holiday desserts that are 80% sugar and flour.
Enjoy your healthy Holiday Desserts!
– Cranby
