In small bowl, beat cream cheese about 30 seconds or until fluffy. Add powdered sugar; gradually add 1/4 cup yogurt, beating until smooth. Refrigerate while preparing caramel yogurt.
Melt margarine in small saucepan. Stir in brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in milk. Return to a boil; boil 1 minute. Remove from heat; cool 5 minutes, stirring occasionally. With wire whisk, beat in 1/2 cup yogurt until smooth.
Divide chopped apples evenly into 6 individual dessert dishes. Spoon warm caramel yogurt over apples; top with topping. If desired, sprinkle with nutmeg.