I have tried it and I loved it. Rather than regular bread, I used Thomas’ multigrain English muffins which are lower in salt and carbs than plain bread. I tried it with two different fat-free Greek yogurts I buy. One comes from Yoplait and is flavored to resemble Boston Cream pie, a long-time favorite I can’t eat on my low-fat diet. Slathering it on a toasted English muffin gave the whole dish a cakey taste, it was almost like having cake again!
I also tried a raspberry chocolate Greek Yogurt from Dannon, a fat-free, low-sugar variety in this case. It also was very tasty. The Greek yogurts, because they’re heavier than regular yogurt, add some heft to the muffin. And one yogurt container could easily cover two muffins if necessary.
I’ll be eating this morning treat again.