Pumpkin Yogurt Panna Cotta

Name: Pumpkin Yogurt Panna Cotta
Prep time: 4 h
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 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)

Submitted by Pinay0618

"One hundred sixty calories and no fat? I'm excited to try this one! Recipe is from Eat Better America."

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Ready In:: 4hrs
Ingredients:: 6
Serves:: 6

ingredients

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)

directions

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.
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.
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.