Indulge without the guilt: Your favorite snacks just got healthier, thanks to our ingredient swaps and lightened-up recipes.

Nonfat frozen yogurt and egg whites lighten up this indulgent ice-cream cookie. Makes 12 sandwiches (90 calories each).

This antioxidant-rich combo of unsweetened cocoa powder and chopped dark chocolate will satisfy just about any sweet tooth. Makes 30 cookies (84 calories each).

This shortbread calls for a combination of whole-wheat and traditional flour, and is rich in heart-healthy omega-3 fatty acids. Makes 16 servings (178 calories each).

The nutritional value of traditional chocolate chip cookies is upped by using bittersweet dark chocolate, oat flour, brown rice syrup, and natural almonds. Makes 4 dozen cookies (104 calories each).

A coating of toasted almonds and coconut around these inventive rice pudding balls keeps them from sticking to your fingers, and adds a satisfying crunch. Makes about 24 balls (95 calories each).

A healthy redo of French fries, this popular "vegetable" curbs the fat and sodium but keeps the crunch and flavor. Makes 4 to 6 servings (167 calories each).

Muffins (yes, even muffins filled with fruit) can be loaded with fat and refined sugar -- but these mini snacks are full of fiber and vitamins, and sweetened with honey. Makes 24 muffins (50 calories each).

The blueberry muffin you buy in the bakery is likely super-sized and made with lots of sugar and butter. This version, however, is made with whole-wheat flour and vegetable oil, and topped with oats. Makes 12 muffins (196 calories each).

The secret ingredients in these brownies-made-healthier are whole-wheat flour and sweet potato puree. Makes 12 brownies (148 calories each).

By swapping soy milk for regular, you ensure that dark chocolate's antioxidants will be more fully absorbed. Makes 4 servings (327 calories each).

Flaxseed and walnuts add plenty of healthy fat to this sweet bread. Makes 8 servings (236 calories each).

These muffins, made with whole-wheat flour and sweetened with molasses, freeze well; defrost individually for a quick and easy snack or breakfast. Makes 12 muffins (301 each).

Paper-thin crepes are improved upon health-wise with blackberries; this fruit is among the most fiber-rich you'll find and is a good source of vitamin C. Buttermilk -- a lower-fat alternative to heavy cream -- provides the base for the filling. Makes 6 servings (231 each).

Layered and light, the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters. Makes 10 servings (350 calories each).

These muffins make a delightful treat -- without the guilt. They're made with low-fat buttermilk and a blend of whole-wheat and all-purpose flour. Makes 12 muffins (152 calories each).

Most veggie-cheese dips are heavy on the saturated fat, but this uses part-skim cheese. Use the artichoke leaves instead of chips for dipping. Makes 8 servings (177 calories each).

Yogurt-based chicken salad with grapes and celery, served open-faced on dark bread, is a lighter version of a traditional favorite. Makes 6 servings (238 calories each).

Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss, and they're safe even for family members with celiac disease or gluten intolerance. Makes 24 cookies (228 calories each).

Rolled oats and whole-wheat flour give these sweet treats added fiber. Makes 30 sandwich cookies (208 calories for 2).

Instead of candy, snack on these colorful, all-natural treats. Serve them as a sweet finish to a meal, or dip them in chocolate, let set, and pack them as a gift. (155 calories per 1/4 cup serving.)

Bright red beet crisps are a fun and festive alternative to potato chips. To create thin, evenly sliced beets, use a mandoline slicer -- plastic models are available at housewares stores. Makes 4 servings (47 calories each).

Fresh, sweet bell peppers are a nice (and lighter than fried bread) foil for the richness of the sunny yellow yolks. Serve them on multigrain toast. Makes 4 servings (189 calories each).

These cupcakes use orange marmalade, a citrus preserve that includes shreds or chunks of the peel, as an ingredient and a topping. If you find it too bitter, look for "sweet" on the label or purchase marmalade made from sweet oranges. Makes 18 cupcakes (237 calories each).

To make this light and fluffy dessert ahead of time, reduce the amount of gelatin to 1 1/2 teaspoons and let the mousse set in the refrigerator for 1 1/2 hours. Makes 4 servings (329 calories each).

Zucchini makes these treats -- a nice alternative to chocolate cupcakes -- deliciously moist. You can substitute pecans for the walnuts. Makes 24 muffins (176 calories each).

These sweet and crunchy cookies will hit the spot, and healthy fats from the walnuts will help keep you satisfied. Makes 30 cookies (90 calories each).

Granola may be considered a healthy food -- but in reality, many store-bought brands are loaded with sugar, fat, and preservatives. Rich in fiber and heart-healthy omega-3s, this recipe has 20 percent to 30 percent fewer calories and 30 percent to 60 percent less fat than most store-bought brands. Makes two cups (194 calories per serving).

Store-bought fruit pastries can be filled with preservatives and trans-fats. Instead, make your own handheld pies with fresh or frozen fruit (we used blueberries). A little cinnamon is great with apples and pears. Makes 16 turnovers (275 calories each).

These pineapple-bran muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired. Makes 18 muffins (183 calories each).

With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy. Makes 8 sandwiches (189 calories each).

Brownies made with whole-wheat flour, topped with frozen yogurt, makes for a guilt-free indulgence. Makes 8 sundaes (275 calories each, without extra toppings).

We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon. Makes 8 servings (145 calories each).

Our pomegranate gelee replaces gelatin with agar, a natural setting agent made from seaweed. Makes 8 servings (157 calories each).

Pair this lighter version of rice pudding with your favorite dried fruit. Makes 8 servings (226 calories each).

Silken tofu makes this dessert smooth (without adding saturated fat), while fresh lemon juice adds a burst of tart flavor. Makes 4 servings (196 calories each).

It's hard to believe that this creamy vegan tart has no dairy in it. Makes one 9-inch tart (309 calories).

Kanten, also called agar-agar, is a vegetable gelatin -- a great alternative to the traditional jiggly stuff. Makes 6 to 8 servings (about 175 calories each).

We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation. Makes 8 servings (109 calories each).