Lemon Yogurt Loaf

3/4 cup plus 2 teaspoons lemon yogurt, divided
1/2 cup dried apricots
1/2 cup butter or margarine, softened
3/4 cup plus 2 tablespoons confectioners' sugar, divided
3 eggs
1 tablespoon grated lemon peel
2 cups self-rising flour

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a mixing bowl, cream the butter and 3/4 cup confectioners' sugar. Beat in the eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in. x 4-in. x 2-in. loaf pan.

Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf. Makes 1 loaf.

Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.