Recipes for control oat muffin and carrot cake products were based on previously published recipes from Food for Fifty (Shugart and Molt, 1993). Control recipes were modified in fat content at two levels by the equal replacement by volume of fat (corn oil) with non-fat plain yogurt. Thus, there were three treatments each for the muffin and cake products as follows: (1) original formula (control), (2) 50% replacement of fat with yogurt (50% yogurt), (3) 100% replacement of fat with yogurt (100% yogurt). Four replications of each treatment were conducted and randomly assigned to 2 test days. A total of 31 and 27 panelists evaluated the muffin and cake products, respectively. Each treatment was evaluated on four sensory attributes (appearance, mouth feel, texture, flavor) and overall acceptance using a 5-point hedonic scale. Products were also rated using the FACT scale. Data were analyzed using ANOVA and Duncan's post hoc tests to discern significant differences among specific treatments for a particular dependent variable. The use of non-fat plain yogurt as a fat replacement had a significant adverse effect on the sensory attributes ratings of the oat muffin but not the carrot cake. For all sensory attributes measured, except appearance, all treatments were rated significantly different from one another (p<0.01) with consistently lower ratings as the quantity of yogurt increased. Acceptability and FACT ratings differed significantly (p<0.01) among all the muffin treatments, ratings becoming less favorable with increased levels of yogurt. Though significantly different with respect to the control, the absolute rating value of the 50% yogurt product (3.5 out of 5.0) suggested a moderately acceptable product. In contrast, no significant differences were noted among treatments for appearance, mouth feel, flavor and overall acceptance for the carrot cake. No difference was noted between the control and 50% yogurt treatments for texture, but, both were rated significantly higher (p<0.0l) than the 100% yogurt treatment. FACT rating was significantly lower (p<0.01) for the 100% compared to the 50% yogurt treatment. Establishing meaningful and lasting dietary changes involving fat intake are often difficult due to the highly desirable properties conferred by fat in foods. Thus, there is a need for low-fat recipes that are satisfying to consumers. One suggested strategy for lowering fat intake involves replacing sources of fat during food preparation with low- or non-fat foods. The results from this study suggests that fat replacement with non-fat plain yogurt in this particular oat muffin recipe adversely affected eating quality but partial replacement (50%) may produce a moderately acceptable product. Yogurt-for-fat replacement was much more successful in the carrot cake recipe and may enjoy wide consumer acceptance.