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Pumpkin-Yogurt Panna Cotta

Prep Time:15 min
Start to Finish:4 hr 15 min
makes:6 servings

4 containers (6 oz each) Yoplait® Greek fat free honey vanilla yogurt
1 cup canned pumpkin pie mix (not plain pumpkin)
1/2 cup evaporated fat-free milk
1 envelope unflavored gelatin
1 teaspoon ground cinnamon
6 teaspoons caramel fat-free topping (from 12.25-oz jar)

1. In medium bowl, mix yogurt and pumpkin pie mix; set aside. In 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
2. 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. Pour into yogurt mixture; stir until blended. Divide mixture evenly among 6 (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
3. To serve, run thin knife around edge of each panna cotta. Place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup. Sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.

Nutritional Information
1 Serving: Calories 160 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 10mg; Sodium 115mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 23g); Protein 11g Percent Daily Value*: Vitamin A 140%; Vitamin C 0%; Calcium 30%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Carol Graham is our healthy recipe guru and office manager at Shaping Concepts. If you have a healthy recipe you’d like to share please send it our way. Shaping Concepts provides personal training in Charleston with a FREE no-obligations trial. Experience the Shaping Concepts difference for yourself today.

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Category: Recipes.