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)
Preparation
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.
