Pumpkin Yogurt Panna Cottas

• 4 (6 ounce) containerslight thick 'n creamy french vanilla yogurt
• 1 cup pumpkin pie mix (not plain pumpkin)
• 1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
• 12 cup nonfat milk (skim)
• 1 teaspoon ground cinnamon

1. In large bowl, mix yogurt and pumpkin pie mix; set aside.
2. In small bowl, sprinkle gelatin over 1/4 cup of the milk; let stand 1 minute to soften.
3. In 1-quart saucepan, heat remaining 1/4 cup milk to boiling; remove from heat.
4. Stir in softened gelatin with whisk until dissolved.
5. Stir gelatin mixture into yogurt mixture.
6. Spoon into six 6-oz custard cups.
7. Cover and refrigerate until firm, about 4 hours.
8. To serve, run knife around edges of custard cups to loosen.
9. Turn panna cottas upside down onto dessert plates; remove custard cups.
10. Sprinkle with cinnamon.
11. Cover and refrigerate any remaining panna cottas.

vanilla yogurt, pumpkin pie mix, unflavored gelatin, nonfat milk, ground cinnamon

Taken from www.food.com/recipe/pumpkin-yogurt-panna-cottas-472975 (may not work)