Ingredients

• 3/4 cup heavy cream
• 4 teaspoons instant espresso powder
• 1 cup nonfat sweetened condensed milk
• 3/4 cup lowfat plain yogurt
• 1/2 teaspoon ground cardamom
• Vegetable oil cooking spray
• 1 sheet (9" x 14") phyllo dough
• 6 fresh or dried figs, sliced

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Instructions

1. In a bowl, beat cream until doubled in size; set aside. In another bowl, dissolve espresso powder in 1 teaspoon warm water. Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated. Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°F. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.