Low Fat Glazed Citrus Bread

Preheat oven to 350°F. Beat ⅔ cup sugar (reserving ⅓ cup for glaze) and oil in large bowl until light and fluffy. Beat in eggs and add grated rind and 3 tbsp. juice. Let stand about 10 minutes. Meanwhile, combine flour, baking powder and salt. Beat dry ingredients into juice mixture alternately with milk and yogurt. Gently fold in lavender flowers. Pour batter into well greased loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour. Just before bread comes out of oven, make the glaze. Combine remaining ⅓ cup sugar and ⅓ cup juice in small saucepan and stir over low heat until sugar dissolves. As soon as bread comes out of oven, run a knife around the edge to loosen bread from pan. Using a skewer, poke lots of small holes down into the bread (while it’s still in the pan and hot). Pour glaze over bread, letting it run into holes and down sides. Pour excess glaze from corner of loaf pan back into pot and pour it back over the surface of the bread. Repeat until all glaze has been evenly distributed. Let cool completely in pan. Serve at room temperature.