Lemon Yoghurt "Semifredo"

1/2 cup whipping cream
1 tbsp sugar
1/2 cup lemon yoghurt (I used the liberte Mediterranee)
1 tbsp honey
zest of 1 lemon
juice of half a lemon

Whip cream with sugar till stiff. Meanwhile, combine yoghurt, honey, lemon zest and juice. Fold cream into yoghurt. Line a small loaf tin with Saran wrap and fill with lemon mixture. freeze until just set, at least two hours. Slice (or scoop) and serve.

Note: I served mine with ginger lemon crisps (storebought) and it was a perfect complement.