Active Time

　　25 minutes

　　Total Time

　　25 hours

　　

Ingredients

Makes 6 servings

　　3 cups low-fat plain yogurt

　　1 1/2 large shredded wheat biscuits, coarsely crumbled

　　1 1/2 tablespoons unsalted butter, melted

　　2 teaspoons sugar

　　1/2 cup water

　　1/4 cup honey

　　6 (3- by 1/2-inch) strips orange zest

　　1/4 cup strained fresh orange juice

　　1/3 cup chilled heavy cream

　　

Step 1

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

　　

Step 2

Preheat oven to 350°F.

　　

Step 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.

　　

Step 4

Simmer water, honey, zest, and orange juice in a small saucepan, uncovered, until reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and let steep, covered, 10 minutes. Cool syrup, then pour through a sieve into a small bowl, reserving zest.

　　

Step 5

Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup. Thinly slice remaining zest for garnish.

　　

Step 6

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.

　　Cooks' notes:

　　· 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.