Low Fat Lavender Tea Bread

I LOVE lavender and I just cut my first crop of the summer so I decided to make some lavender bread (recipe below).  I cut my lavender when it's just starting to bloom because for the most part I'll used the buds for tea and baking.  

 This bread has a wonderful glaze and the blooms serve as a lovely decoration sprinkled on top.

While the bread was in the oven, I decide to have a bit of fun with some of the lavender.

 I've modified this recipe to make it low fat and really, I can't tell the difference and I've had the 'regular' version many times.  I've given you the original and then the low fat substitution(s)
 in parentheses to the side. 

This bread freezes well -- with or without the glaze on it.  If you can, it looks prettier if you glaze after you thaw it but either way . . . it still tastes wonderful.

  Lavender Tea Bread (Low fat substitutions in parentheses)
3/4 c milk (1/2 c skim milk)
3 T finely chopped lavender
6 T butter, softened (3 T butter & 1/4 c plain, 
nonfat, plain yogurt)
1 c white sugar
2 eggs (1/2 c egg substitute)
2 c all-purpose flour
1 1/2 t baking powder
1/4 t salt


Preheat oven to 325 degrees.  Spray loaf pan with non-stick spray.  Combine the milk and lavender in a microwave safe glass and heat for 1 min. on high.  Let sit to cool slightly.  Cream together butter (and yogurt if doing low-fat version) and sugar.  Beat in eggs (or egg substitute). Combine flour, baking powder and salt.  Stir flour mixture alternately with the lavender milk until just blended.  Pour into prepared pan.  Bake for 50 min. or until pick inserted in crown of loaf comes out clean.  Cool and invert onto serving plate.

Lavender Glaze:
Combine 1 T lavender buds with 1-2 T milk and heat.  Let sit until cooled.  Strain out the milk and discard lavender.  Add milk to 3/4 c powdered sugar.  (I like to tint my glaze a light purple using food coloring).  Drizzle over loaf and sprinkle with fresh lavender flowers.

Do you have a favorite recipe for using lavender?