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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.24 Kcal (357 kJ) | ||
| Calories from fat | 10.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 118.99mg | 5% | |
| Potassium | 135.7mg | 3% | |
| Total Carbs | 17.61g | 6% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 95.27 Kcal (399 kJ) | ||
| Calories from fat | 11.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 2% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 0% | |
| Sodium | 132.99mg | 5% | |
| Potassium | 151.66mg | 3% | |
| Total Carbs | 19.68g | 6% | |
| Sugars | 6.22g | 22% | |
| Dietary Fiber | 4.28g | 15% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 81.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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