Orange Yogurt Parfaits with Shredded Wheat Crisps

1. 1

   Drain yogurt in a paper-towel-lined large sieve set over a bowl, covered and chilled, 24 hours.

2. 2

   Discard any liquid in bowl.

3. 3

   Preheat oven to 350F.

4. 4

   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.

5. 5

   Cool completely.

6. 6

   Simmer water, honey, zest, and orange juice in a small saucepan, uncovered, until reduced to about 1/2 cup, 8 to 10 minutes.

7. 7

   Remove from heat and let steep, covered, 10 minutes.

8. 8

   Cool syrup, then pour through a sieve into a small bowl, reserving zest.

9. 9

   Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup.

10. 10

    Thinly slice remaining zest for garnish.

11. 11

    Beat cream in a small deep bowl with a whisk or an electric mixer until it just holds stiff peaks, then fold into yogurt.

12. 12

    Divide yogurt among 6 small dessert dishes, then drizzle remaining syrup over it and top with wheat crisps and sliced zest.

* Per serving · 4 servings · Values may vary.

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