There was a 6 ounce container of vanilla yogurt in the fridge staring at me and I decided that its best use would be an experiment. It turned out beautifully and looks just like the sour cream version* made last week and was gone in a flash. The recipe included in that post is changed only slightly for this one but the fat and calorie content is changed in a big way: 6 ounces of vanilla yogurt plus 1/4 cup milk (instead of 4 ounces sour cream and 1/2 cup milk).
*https://mschefinseattle.com/2019/06/22/sour-cream-coffee-cake-with-mini-chocolate-chips-my-recipe/
Ms Chef in Seattle 