Can anyone help me track down this information?

I make my own "Greek" yogurt by straining the whey out of plain full-fat Dannon yogurt. Of course, the nutrition facts following this process don't match the facts on the original label.

All the sites I've checked list only the fat-free kinds--even My P.L.A.N. (as far as I looked). Such is the prevailing attitude towards fat!

Or perhaps someone has already done their own calculation and can save me some arithmetic.

Thanks!