Ingredients:
1.25 cups vanilla yogurt
.5 cups heavy cream
.75 tbsp instant espresso
3.25 tbsp powdered sugar

Preparation:
Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into a (0.5 L) 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.