Cappuccino

• 1 envelope unflavored gelatin
• 1/2 cup brewed strong coffee, cooled
• 1 cup vanilla low-fat yogurt
• 1/4 cup sugar
• 1-1/4 cups thawed whipped topping, divided

Sprinkle gelatin over coffee in a small saucepan and let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved, stirring constantly. Place yogurt and sugar in a blender and blend on high speed until smooth. Add gelatin mixture, blend well. Pour into a medium bowl. Add 1 cup of the whipped topping, stir with a wire whisk until well blended. Spoon into 5 individual dessert dishes. Refrigerate at least 15 min. Top evenly with the remaining 1/4 cup whipped topping just before serving. Garnish each dessert with a cinnamon stick just before serving.