Ingredients
4
containers (6 oz each) Yoplait® Light Thick ’n Creamy French vanilla yogurt
1
cup pumpkin pie mix (not plain pumpkin)
1
envelope (1/4 oz) unflavored gelatin (about 1 tablespoon)
1/2
cup fat-free (skim) milk
1
teaspoon ground cinnamon
Preparation
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.
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.
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.
