In a small saucepan, heat pomegranate juice just until boiling; remove from heat. Stir in the 1/2 teaspoon almond extract. Stir in apples. Cover and cool completely. In a small bowl, gently stir together yogurt, whipped topping, and the 1/4 teaspoon almond extract.

Divide half of the undrained apple pieces among four 6-ounce dessert dishes or custard cups. Sprinkle with half of the multigrain clusters. Spoon half of the whipped topping mixture over apples. Sprinkle with half of the almonds. Repeat layering with remaining apple pieces, multigrain clusters, whipped topping mixture, and almonds. Serve immediately. Makes 4 trifles