Blood Orange Panna Cotta

2 1/3 cups fresh blood orange juice (from about 12 blood oranges), divided

• 1 3/4 teaspoons unflavored gelatin
• 3/4 cup sugar, divided
• 7 teaspoons finely grated blood orange peel, divided
• 2/3 cup fat-free plain greek-style yogurt
• 2/3 cup heavy whipping cream
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon cardamom seeds, crushed (from about 16 pods)

Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.

Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. 

Add 1/2 cup sugar and 5 teaspoons orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. 

Whisk yogurt, cream, and lemon juice into orange juice mixture until smooth. Divide among six small goblets. Chill until set, at least 4 hours ahead.  Stir 1 1/3 cups orange juice, 1/4 cup sugar, 2 teaspoons orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tablespoons, 16 to 17 minutes. Strain syrup into small bowl; chill.

Spoon some of syrup over each panna cotta and serve.