Pumpkin Yogurt Panna Cottas

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 6
Pumpkin Yogurt Panna Cottas

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

Steps

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  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
210mg
6%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
6%
Sugars
18g
Protein
5g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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