- 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
- 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.