PUMPKIN YOGURT PANNA COTTA

Pumpkin Yogurt Panna Cotta image

You're in for a super taste treat! And the best part? This special holiday dessert is made with only 6 ingredients!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h15m

Yield 6

Number Of Ingredients 6

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)

Steps:

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.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 10 mg, Fiber 1 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 23 g, TransFat 0 g