1 stick (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
1/4 c. low-fat strawberry yogurt
1/2 c. chopped walnuts

Cream together butter, sugar, vanilla and lemon extract until light and fluffy. Add eggs, 1 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 a greased 9 x 5 inch loaf pan.

Bake at 350 degrees for about 1 hour or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread from pan. Cool completely. Wrap bread in foil and refrigerate 24 hours before slicing. Bread freezes nicely.