Nutrition per serving may change if servings are adjusted.
1½ cups nonfat vanilla yogurt
1 16-ounce can whole-berry cranberry sauce
¼ teaspoon almond extract
⅓ cup whipping cream
2 tablespoons toasted slivered almonds, (see Tip)
Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.
Mix cranberry sauce and almond extract in a small bowl and set aside.
Beat whipping cream in a chilled bowl until soft peaks form. Fold in drained yogurt. Fold in cranberry mixture until marbled. Spoon into serving dishes. Cover; chill for at least 1 hour. Sprinkle with toasted almonds before serving.
Tip: To toast slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.