Pumpkin Yogurt Panna Cottas

1. 1

   In large bowl, mix yogurt and pumpkin pie mix; set aside.

2. 2

   In small bowl, sprinkle gelatin over 1/4 cup of the milk; let stand 1 minute to soften.

3. 3

   In 1-quart saucepan, heat remaining 1/4 cup milk to boiling; remove from heat.

4. 4

   Stir in softened gelatin with whisk until dissolved.

5. 5

   Stir gelatin mixture into yogurt mixture.

6. 6

   Spoon into six 6-oz custard cups.

7. 7

   Cover and refrigerate until firm, about 4 hours.

8. 8

   To serve, run knife around edges of custard cups to loosen.

9. 9

   Turn panna cottas upside down onto dessert plates; remove custard cups.

10. 10

    Sprinkle with cinnamon.

11. 11

    Cover and refrigerate any remaining panna cottas.

* Per serving · 4 servings · Values may vary.

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