1/2 c. butter
3/4 c. sugar
1/2 tsp. vanilla
1/8 tsp. lemon extract
2 extra lg. eggs
1 1/2 c. unsifted flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
2/3 c. strawberry preserves
1/2 c. low-fat strawberry yogurt
1/4 c. chopped walnuts

Cream together butter, sugar, vanilla, and lemon extract until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar, and soda. Combine preserves and yogurt. Add yogurt mixture to creamed mixture alternately with dry ingredients. Stir in nuts. Pour batter into greased pan, 9 x 5 inches. Bake in oven, preheated to 350 degrees, about 1 hour or until toothpick comes out clean. Cool bread in pan 10 minutes. Remove from pan and cool completely. Wrap bread in foil and refrigerate 24 hours before slicing.