I don’t have a photo to show you of these puddings. I was busy with my dinner, and forgot to take a picture. But I wanted to be sure and give you the recipe, because they were really good, and they are a healthy alternative to a dessert full of fat and butter.
These have a texture similar to Panna Cotta. The recipe calls for full-fat yogurt. That’s not what I used, I used low-fat yogurt. You can use Greek yogurt, but instead, I just dumped my yogurt into a strainer lined with cheesecloth and put in it in teh refrigerator to drain overnight. It was very thick the next morning. The orange cinnamon syrup adds a very flavorful topping.
Note: I didn’t heat my water that the gelatin was dissolved in very hot. When I stirred it into the yogurt, the gelatin set up into little lumps. So I then put the entire yogurt mixture into a saucepan, and gently heated it up wihile whisking until the gelatin had dissolved. Worked perfectly.
Another note: The recipe listed below is for 1 serving, so you can just multiply it times the quantity you need.

From Epicurious.com
Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup Gourmet | May 2004
Active time: 15 min Start to finish: 1 3/4 hr
Yield: Makes 1 serving
1/2 cup plain whole-milk yogurt
1 1/2 tablespoons sugar
1/4 teaspoon vanilla
2 teaspoons water
1/2 teaspoon unflavored gelatin (from 1 envelope)
Pinch ground cardamom
1 navel orange
1 tablespoon mild honey (preferably orange blossom)
Small pinch cinnamon
Special equipment: a 1-cup ramekin (4 inches across and about 2 inches deep)
Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.
Cooks’ note:
Yogurt pudding can be chilled up to 1 day.