Using Yogurt to Replace Sour Cream in the Coffee Cake

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Hummingbird having a drink today

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/

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Bee happy. (So happy it chased me and camera away!)

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