Pumpkin Yogurt Panna Cotta

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 6
• 4 (6 ounce) containers yoplait greek fat free honey vanilla yogurt
• 1 cup canned pumpkin pie mix (not plain pumpkin)
• 1/2 cup fat-free evaporated milk
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 teaspoon ground cinnamon
• 6 teaspoons caramels, fat-free topping (from 12.25-oz jar)

Recipe

• 1 in medium bowl, mix yogurt and pumpkin pie mix; set aside. in 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
• 2 heat evaporated milk mixture over medium-high heat, stirring constantly, until gelatin is dissolved and mixture just begins to boil, about 1 minute; remove from heat. pour into yogurt mixture; stir until blended. divide mixture evenly among 6 (6-oz) custard cups. cover with plastic wrap; refrigerate about 4 hours or until set.
• 3 to serve, run thin knife around edge of each panna cotta. place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup. sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.