If I sub full fat Greek yoghurt for the lowfat, will that affect the texture?

Wow, Maedl, that's a lot of yoghurt! Coincidentally, I buy the Brown Cow Cream Top, but I only ever use yoghurt in cooking or to top off a serving of grains/lentils (eaten as pilaf) or some hearty soups. The cream top part is thicker and richer than most sour creams, so I don't buy that anymore either.

I've never liked the sweetened fruit yoghurts, low fat or otherwise, so that's why I wondered about using the richer/fatter yoghurt in this recipe.

You and Hilarybee have certainly given me a lot of good information. Thanks so much!

I think that gave me enough info to figure out a decent comparison for the fat content--thanks. It looks like Fage is around 5 per cent fat. But there doesn't seem to be a standard for Greek yogurt, and brands vary. What is especially interesting,though, is a comparison of the nutritional info from a German brand of Greek yogurt to a US brand.
The German brand:
Serving size 100 g. (A tad under 4 oz.)
134 calories
6.5 g. Protein
5.2 g carbohydrates
10 g fat

Fage Greek yogurt
200 g serving size (7 oz)
190 calories
18 g protein
8 g. carbohydrates
10 g. fat

Brown Cow
227 g serving size (8 oz)
240 calories
9 g protein
14 g carbohydrates
16 g fat
The US serving is either twice the size of the German serving, so it is providing the same amount of fat, a bit more protein, and either close to or many more carbohydrates. Interesting!

Maedl, they actually don't list fat content by percent of fat in a container (or total volume) on a container in the US. They list fat based on total daily consumption values. I base my answer on USDA values for rated dairy products.

Hilarybee, are you sure on the 4 or 5 percent fat content? I am pretty certain that Fage is more like 8 percent. Would you mind checking on your next trip to the grocery store? I tried to find the fat content on the web, and couldn't figure it out. But yes, good yogurt in Germany is realy good, although there is plenty of the low fat, sugared variety here too. And plenty of the people buying it are very overweight--Germany is right behind the US in obesity problems.

Maedl, yogurt here in the US doesn't contain nearly that much fat. Big Brands of Greek yogurt here contain between 4 or 5% milk fat. You actually have to buy imported, European style yogurt to get more fat than that. When I lived in the Netherlands and later Germany, I subsisted off of the delicious, fatty yogurt. My husband joked I needed an intervention. Nothing so delicious here, I'm afraid unless you get it straight from a cow!

Thanks, everyone. I figured it might make it denser, but I'm not much of a cake baker. I also only have full fat Greek yoghurt around, so it would mean a special trip to the store.

Your help is much appreciated. ;)

Another thought: Greek yogurt is drained and contains less whey than regular yogurt. If the batter seems too dry you may want to add a few drops of milk--but only if it seems too dry.

Greek yogurt contains about 10% milk fat--at least the Greek yogurt here in Germany contains that amount of fat. Low fat yogurt is perhaps 2% milk fat, so that is a considerable difference. However, I don't think that will detract from your results.

Should just make it better, I'd think.

Nope, I suspect it might result in very little change. Mrs Larkin may be trying to reduce the fat in the recipe. It might be that the lower fat would achieve a less dense texture--but we are only talking about a 1 or 2% difference in milk fat between full fat greek yogurt and lowfat. I think the change would hardly be noticeable. Good luck!