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1
Spray 4 (6 oz) ramekins with cooking spray.
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2
In small bowl, measure pineapple juice. Sprinkle gelatin over pineapple juice. Let stand 5 minutes to soften gelatin.
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3
Meanwhile, in 1-quart saucepan, heat whipping cream and sugar to simmering over medium heat. Stir constantly until sugar dissolves. Remove from heat. Stir in softened gelatin until dissolved.
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4
In medium bowl, add yogurt and slowly beat in whipping cream mixture with whisk until smooth. Pour into ramekins. Refrigerate about 3 hours or until set.
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5
Run butter knife or offset spatula along edges of ramekins to remove panna cotta. Carefully turn upside down onto serving plates. Top with blueberries and kiwifruit, and serve.
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