Pumpkin Yogurt Panna Cotta

• 4 (6 ounce) containersyoplait greek fat free honey vanilla yogurt
• 1 cup canned pumpkin pie mix (not plain pumpkin)
• 12 cup fat-free evaporated milk
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 teaspoon ground cinnamon
• 6 teaspoons caramels, fat-free topping (from 12.25-oz jar)

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.

honey vanilla yogurt, pumpkin pie, milk, unflavored gelatin, ground cinnamon, caramels

Taken from www.food.com/recipe/pumpkin-yogurt-panna-cotta-469310 (may not work)