Combine creme de cassis and wine in a large saucepan; bring to a boil. Add figs, reduce heat to medium and simmer 8-10 minutes. Remove figs with a slotted spoon, and place in a bowl. Cook wine mixture over medium heat 35 minutes or until slightly syrupy and reduced to 1 cup. Pour sauce into a bowl; let cool to room temperature. Serve figs and sauce with frozen yogurt. Serving size: 1 large or 4 small figs, one third cup frozen yogurt, and about 2.5 tabls. sauce.