with Candied Orange Peel and Orange Blossom Honey
2 cups plain Greek yogurt
8 oz. cream cheese
1-1/2 cups granulated sugar
1/2 cup fresh orange juice
2 tsp. crystallized ginger, finely chopped
8 oz. whipped topping, prepared
Nonstick cooking spray
zest of 1 orange, large pieces
1/3 cup orange blossom honey
In a bowl, combine yogurt, cream cheese, 3/4 cup sugar, orange juice and chopped crystallized ginger. Gently stir in whipped topping. Spray the insides of attractive molds with nonstick cooking spray and spoon the mixture into the molds. Place in the freezer for at least 4 hours or overnight.
Bring 1/2 cup water and 1/2 cup sugar to a simmer. Add orange zest and cook until softened. Remove zest and toss with remaining sugar. Set aside to cool.
To serve, unmold the semifreddo onto a chilled plate. Garnish with orange blossom honey and candied orange zest.