I've eaten normal fat Greek (mainly Fage 5%) yoghurt for many years - since well before I ever became diabetic. I often add my own low carb fruit, seeds and/or nuts , and sometimes use it as a basis for a sauce.
I've never seen any sense in taking a food that nature
intended to contain nutrients in the form of fats, and remove these, often replacing them with other "stuff" to make it palatable again.