Orange Yogurt Parfaits with Shredded Wheat Crisps

Ingredients

• 0.3 cup heavy cream chilled
• 0.3 cup honey 
• 3 cups yogurt plain low-fat
• 0.3 cup strained orange juice fresh
• 3 inch orange zest 
• 2 teaspoons sugar 
• 1.5 tablespoons butter unsalted melted
• 0.5 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• hand mixer

Directions

1. Drain yogurt in a paper-towel-lined large sieve set over a bowl, covered and chilled, 24 hours. Discard any liquid in bowl.
2. Preheat oven to 350°F.
3. Toss shredded wheat with butter and sugar in a bowl, then spread evenly on a baking sheet and bake in middle of oven until deep golden, about 12 minutes. Cool completely.
4. Simmer water, honey, zest, and orange juice in a small saucepan, uncovered, until reduced to about 1/2 cup, 8 to 10 minutes.
5. Remove from heat and let steep, covered, 10 minutes. Cool syrup, then pour through a sieve into a small bowl, reserving zest.
6. Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup. Thinly slice remaining zest for garnish.
7. Beat cream in a small deep bowl with a whisk or an electric mixer until it just holds stiff peaks, then fold into yogurt. Divide yogurt among 6 small dessert dishes, then drizzle remaining syrup over it and top with wheat crisps and sliced zest.
8. · Wheat crisps and syrup can be made 1 day ahead. Keep wheat crisps in an airtight container at room temperature and chill syrup, covered. · Yogurt mixture can be made 3 hours ahead (without syrup topping and wheat crisps) and chilled, covered.