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“found this on the Yopait web site.. sounds yummy”
READY IN:
4hrs 15mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 4 (6 ounce) containerslight thick 'n creamy french vanilla yogurt
  • 1 cup pumpkin pie mix (not plain pumpkin)
  • 1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
  • 12 cup nonfat milk (skim)
  • 1 teaspoon ground cinnamon

Directions

  1. In large bowl, mix yogurt and pumpkin pie mix; set aside. In small bowl, sprinkle gelatin over 1/4 cup of the milk; let stand 1 minute to soften.
  2. In 1-quart saucepan, heat remaining 1/4 cup milk to boiling; remove from heat. Stir in softened gelatin with whisk until dissolved. Stir gelatin mixture into yogurt mixture. Spoon into six 6-oz custard cups. Cover and refrigerate until firm, about 4 hours.
  3. To serve, run knife around edges of custard cups to loosen. Turn panna cottas upside down onto dessert plates; remove custard cups. Sprinkle with cinnamon. Cover and refrigerate any remaining panna cottas.

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