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Pumpkin Yogurt Panna Cotta
Pumpkin Yogurt Panna Cotta
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Indulge in a delightful holiday dessert with just 6 ingredients!
Ingredients:
  • 4 containers (6 oz each) Greek fat free honey vanilla yogurt
  • 1 cup canned pumpkin pie mix (not plain pumpkin)
  • 1/2 cup evaporated fat-free milk
  • 1 envelope unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 6 teaspoons caramel fat-free topping (from 12.25-oz jar)
Instructions:
  • Combine yogurt and pumpkin pie mix in a medium bowl; then sprinkle gelatin over evaporated milk in a 1-quart saucepan and let it stand for 1 minute to soften.
  • In a saucepan, gently heat the evaporated milk mixture over medium-high heat while stirring until the gelatin dissolves and the mixture just starts to boil, for about 1 minute. Take it off the heat. Combine with the yogurt mixture and mix well. Portion the mixture evenly into 6 (6-oz) custard cups. Cover each cup with plastic wrap and refrigerate for approximately 4 hours until firm.
  • To serve, gently loosen the panna cotta by running a thin knife around the edge. Then, place a serving plate on top of the custard cup, flip both over, and remove the cup. Finish by sprinkling each panna cotta with cinnamon and drizzling 1 teaspoon of caramel topping over the top.

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