Pumpkin Yogurt Panna Cotta – a delicious recipe with honey vanilla yogurt, pumpkin pie, milk, unflavored gelatin, ground cinnamon, caramels. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In medium bowl, mix yogurt and pumpkin pie mix; set aside.
2
In 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
3
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.
4
Pour into yogurt mixture; stir until blended.
5
Divide mixture evenly among 6 (6-oz) custard cups.
6
Cover with plastic wrap; refrigerate about 4 hours or until set.
7
To serve, run thin knife around edge of each panna cotta.
8
Place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup.
9
Sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.
310
kcal
Calories
1
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 (6 ounce) containersyoplait greek fat free honey vanilla yogurt, 1 cup canned pumpkin pie mix (not plain pumpkin), ½ cup fat-free evaporated milk, 1 (1/4 ounce) envelope unflavored gelatin, and more.
Yes, Pumpkin Yogurt Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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