Pumpkin Yogurt Panna Cottas
- Ready In:
- 4hrs 15mins
- Ingredients:
- 5
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 4 (6 ounce) containers light thick 'n creamy french vanilla yogurt
- 1 cup pumpkin pie mix (not plain pumpkin)
- 1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
- 1⁄2 cup nonfat milk (skim)
- 1 teaspoon ground cinnamon
directions
- 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.
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RECIPE SUBMITTED BY
JESSICA m.
middletown, NJ
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