Orange Yogurt Parfaits with Shredded Wheat Crisps |
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Prep Time: 25 Minutes Cook Time: 1475 Minutes |
Ready In: 1500 Minutes Servings: 6 |
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Ingredients:
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 |
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. Remove from heat and let steep, covered, 10 minutes. Cool syrup, then pour through a sieve into a small bowl, reserving zest.
5. Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup. Thinly slice remaining zest for garnish.
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.
7. 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.
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