Best Lemon Frozen Yogurt Recipe

What's a blog without a recipe or two?
F had wanted an ice cream maker after seeing her Aunt Tina's in action, so when she graduated from high school we got her one as a graduation gift. She used it mostly to make frozen yogurt, since ice cream is so high in fat. When she left to go to college, she was living in the dorms and left the ice cream maker behind, and T and I got in the habit of making frozen yogurt. Then her sophomore year she moved into an apartment, and so did her yogurt maker. We promptly bought one for ourselves, and we've used it all summer long.
Here is the recipe we concocted for lemon frozen yogurt. It's basically the same ratio as homemade lemonade, i.e. 1 part lemon to 1 part sugar to 4 parts water.
1. 2 C of plain nonfat yogurt (we like mountain high). Put a coffee filter in a sieve, dump in the yogurt and place over a bowl to drain in the fridge for several hours or overnight. Routinely the yogurt will lose a half or three-quarters of a cup of liquid. Dump the liquid.
2. 1/2 C of cream. Whip to stiff peaks.We use organic cream when we can get it.
3. 1/2 C Meyer lemon juice from the tree in our yard. This is about 2 lemons. Sieve to get rid of the seeds and excess pulp.
4. 1 C of sugar. Mix with the lemon juice.
5. Mix the yogurt and lemon/sugar mixture with the cream.
6. Pull the ice cream freezer out of the freezer and put it in the ice cream maker. Put in the paddle and put on the lid and turn it on.
7. Carefully pour the lemon/ cream/ sugar /yogurt mixture into the ice cream freezer and process 25 minutes or so.
8. Transfer into freezer proof container and promptly freeze.
9. Enjoy sparingly. I calculate about 100 calories per quarter cup!
My current project is to come up with a good recipe for brandy alexander frozen yogurt. My first attempt was good, but not right.