In a small bowl break apart jellied cranberry sauce with a spoon and set to the side.

In a large bowl of a stand mixer with a whisk attachment or using a hand mixer; whip the heavy cream, yogurt, sugar, salt, and vanilla​.

Whip until medium to stiff peaks, you will remove the whisk attachment and the whipped cream on the end should hold its shape and not fall too much​.

Now stir the cranberry sauce again and gently fold it into the whipped cream, reserving some to top your dessert​.

This dessert can be made a few hours ahead and stored in an airtight container in the fridge​.

Serve in bowls and top with extra cranberry sauce, Craisins® or nuts​.