Cranberry-Almond Fool

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.