Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  espresso instant coffee powder
  1           envelope  unflavored gelatin -- (about 1
                        -- tablespoon)
     1/2           cup  milk
  2                     eggs
     1/2           cup  light brown sugar -- packed
  1           teaspoon  light molasses
  2               cups  plain yogurt
     2/3           cup  pecans -- coarsely chopped
     1/2           cup  whipping cream -- whipped

Preparation:

Stir espresso powder and gelatin into milk in small saucepan; let stand 3 minutes. Heat over low heat, stirring constantly, until gelatin dissolves; cool slightly. Beat eggs in large mixing bowl on medium speed until thick and lemon colored; beat in sugar and molasses gradually. On medium speed, beat in gelatin mixture, yogurt and pecans. Fold in whipped cream. Cool to 40 degrees, then freeze in ice cream maker following manufacturer's direction

Nutritional Information:

335 Calories (kcal); 20g Total Fat; (52% calories from fat); 8g Protein; 33g Carbohydrate; 103mg Cholesterol; 115mg Sodium