You Can Never Be Too Rich Or Too Thin

So said Wallis Simpson, wife of Edward VIII. 
I don't think she was right [she was rich, and thin - but never really happy, I feel]
But what may apply to people does not apply to yogurt. 
I have a yogurt maker, and once a week or it produces a batch of home-made yogurt. And it is simple and reliable.

1 litre semi-skimmed UHT, 1 tablespoon of dried milk powder, and 1 tablespoon of plain yogurt [reserved from the previous batch] and it works overnight to produce 1 litre of thick, creamy plain yogurt. Not too rich, and not too thin.
Except this last week. Too late in the process, I realised that [a] my UHT milk was skimmed not semi skimmed, and [b] I couldn't up the fat content by adding more milk powder, because my jar was almost empty. 
So the yogurt was not at all rich, and very thin and runny. I used some for making fruit smoothies, and blended some with frozen berries to give it a bit more substance. It was somewhat disappointing and there was 500ml left.
I decided to rescue the situation by making 'mock pannacotta'. I softened 4 leaves of gelatin in water, while I put the yogurt [plus a spoonful of leftover creme fraiche] into a pan and warmed it gently. Then I stirred the squeezed gelatin into the yogurt, until it had all dissolved. I put fruity stuff** into the bottom of some glass pots, and poured the yogurt/gel on top, and  covered the pots, and left them to set in the fridge. Result - 10 interesting desserts!

** left to right, my fruity stuff was
1- mango coulis - I added sugar and pureed the fruit. 1 tsp coulis into the jar, yogurt gently spooned on top.
2 - cherry conserve, warmed till a little runny and spooned into the jar, with yogurt on top.
3 - cherry ripple, as #2, but Bob made me jump, and the yogurt went in too fast and spoiled the elegant 2 layer effect!
4 - yogurt into the pot, then mixed frozen berries stirred in.
5 - as #1 but ramekins not little pots. I may turn these out onto a saucer to serve.
Desserts fit for a King, perhaps?