* 'Special Occasion' YOGHURT Fruit AND Nut LOAF !!

* SERVES: Eight (8).
* PREPARATION: Ten (10) minutes.
* COOK: 1-1/2 hours.

INGREDIENTS:
100g Butter or cooking
(preferably Sunflower) margarine.
3/4 cup Raw or Caster sugar.
2 eggs (lightly beaten).
2 cups Wholemeal self-raising flour.
1 cup LIGHT Greek-style natural yoghurt.
140g. tub Apple and Pear puree.
2/3 cup finely chopped soft and juicy dried Apricots.
2/3 cup Sultanas.
2/3 cup finely chopped Walnuts.

METHOD:
1. Grease a 14cm. x 24cm. large loaf pan. Line base and sides with baking paper.

2. Place spread and sugar in a small bowl of an electric mixer.
Beat until changed in colour. Beat in eggs, one at a time, until combined.
Add flour, yoghurt and puree. Beat on low speed until just combined.
Transfer to a large bowl. Stir in dried Apricots, Sultanas and Nuts.
Spoon into the prepared pan. Smooth surface. Cover tightly with foil.

3. Cook in a moderate oven (180C.) for 1 hour. Remove foil.
Cook for a further thirty (30) minutes, or until golden and cooked when
tested!
Stand in pan for about five (5) minutes before turning out onto a
wire rack to cool.

4. Serve loaf warm or cold, cut into thick slices!

* LOAF can be made up to two (2) days ahead. Store in an airtight container.
Or freeze for up to two (2) months!
(Also, try toasting slices and serving with extra spread/if desired).