Lemon-Lavender Frozen Yogurt

In a small saucepan bring fat-free half-and-half just to boiling. Remove from heat; add dried lavender. Let stand 30 minutes.

In a large bowl combine yogurt, the 2 tablespoons lemon peel, the lemon juice, honey and the lavender mixture. Cover and chill 1 hour.

Freeze chilled mixture in a 2-quart ice cream freezer according to the manufacturer's directions. Serve at once for a softer frozen yogurt. For a firmer mixture, place in an airtight container; freeze 30 to 60 minutes. If desired, garnish servings with additional lemon peel, lemon slices and/or fresh lavender sprigs.