3/4 cup plus 2tsps lemon yogurt, divided

1/2 cup dried apricots

1/2 cup butter, softened

3/4 cup plus 2 T confectioner's sugar, divided

3 eggs

1 t 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 confectioner's sugar.  Beat in the eggs, lemon peel and yogurt mixture; mix well.  Add flour just until combined.  Spoon into a greased 8x4x2 inch loaf pan.

Bake at 325 degrees 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 confecctioner's sugar; drizzle over the loag.  Yield: 1 loaf