Peanut Butter Pie or Nutella Pie

Mix in a food processor:

1/3 cup skim milk
2/3 cup sugar
2/3 cup peanut butter or 2/3 cup nutella
one cup fat free Greek strained yogurt.

Fold in one 8 ounce container of  fat free whipped topping.  (sold in freezer section, some stores carry Cool Whip that is fat free or their own brand. Albertsons and Smiths groceries carry it.  )

Pour into a pie plate that has been sprayed with non stick spray.
Freeze, then serve.

Lemon Cake

For my Brooklyn friends:

1 box lemon cake mix
1 3 oz box lemon jello
one cup fat free strained greek yogurt
1/2 cup apple sauce
1/2 cup water
3/4 cup egg beaters (can use 5 egg whites)

Mix cake batter. For the most flavor put it in two 8x8 pans or a 9 x 11 pan. Bake for 25 minutes at 350 degrees. (The error I have made in the past is making the cake too thick. I would double the recipe and bake it in a 9 x 11 pan. The glaze would not saturate the entire thickness of the cake and the result was  having to eat a layer of cake not saturated with the glaze, a truly horrid experience!
I have tweaked the glaze amount to avoid this unpleasant experience.)

After  you remove the cake from the oven, pierce the cake with a fork. Make a glaze with
1 1/2 cup lemon juice and 2 cups powdered sugar. I use a measuring cup to pour the glaze over every square inch of the cake. 

I am including a photo of the non fat strained greek yogurt, to help you in your shopping.

Pumpkin Pie

Pumpkin Pie 

Mix: 2 egg whites and a splash of egg beaters, 1 cup fat free evaporated milk.

Add:  One cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon ginger,  1/4 teaspoon cloves, and 

1/2 teaspoon nutmeg. Mix.

Add: one 15 ounce can of pumpkin. 

Spray a pie pan with non stick spray. Pou pumpkin mixture in.  Bake at 400 degrees for 

30 minutes. 

Serve with fat free cool whip.