|Low fat vanilla yogurt||6 Ounce (1 container)|
|Unflavored gelatin||1⁄4 Ounce (1 envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Canned pumpkin puree||15 Ounce (1 can)|
|Fat free half and half||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Low fat vanilla ice cream/Frozen yogurt||1 Pint|
1. Freeze a 9-mch round sprmgform pan. Drain the yogurt in a coffee filter or cheesecloth-lined strainer; place over a bowl. Let dram 15 minutes.Transfer the drained yogurt to a large bowl; discard the liquid.
2. Meanwhile, sprinkle the gelatin over the water in a microwavable cup measure. Let stand 5 minutes to soften. Microwave on High 10-15 seconds; stir until dissolved. Whisk together the pumpkin, half-and-half, drained yogurt, sugar, dissolved gelatin, vanilla, 1/4 teaspoon of the cinnamon, and the salt. Pour into the prepared pan and freeze until set, 2-3 hours.
3. Soften the ice cream in the refrigerator 15 minutes. Stir the ice cream with the remaining 1/4 teaspoon cinnamon in a large bowl until blended. Spread over the surface of the pumpkin layer, swirling to resemble icing. Freeze until firm, about 30 minutes.