In our effort to get healthier, eat better, and watch our waistline, we often take drastic measures like cutting all sweets out of our diet. And those diets rarely last because we feel deprived. So rather than going completely drastic, here is a question I ask you to consider: Why not try small changes that you can live with? So instead of cutting all sweets out of your diet, why not replace the typical sweets you eat with a dessert that is healthier and that you can feel good about? And what tastier way to help you get that daily intake of veggies than through dessert? Here are a couple of recipes to help you in your urge to get healthy but not feel deprived.

Zucchini Crisp
5 cups sliced zucchini, peeled and seeded
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup water

Combine all of the above ingredients in a large saucepan. Cook the mixture until it starts to boil. Then boil the mixture for 15 to 20 minutes. Put the mixture in an 8- or 9-inch square pan.

Topping:
6 tablespoons butter, softened
1 cup flour
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon baking powder

In a small bowl, combine the flour, salt, brown sugar, and baking powder. Mix well. Cut the flour into the mixture and combine until it is crumbly. Sprinkle the topping evenly over the zucchini mixture. Bake in a 350 degree oven for 40 to 45 minutes.

Avocado Pie
1 (3-ounce) package lime or lemon-lime jello
1/4 teaspoon salt
1 can (8-ounce) crushed pineapple
1 medium avocado
1 cup boiling water
2 tablespoons lime juice
1 package (3-ounce) cream cheese
1 cup whipped cream
9-inch graham cracker pie crust

In a large bowl, put the jello, salt, and boiling water. Stir the mixture until the jello is dissolved. Drain the pineapple juice into a measuring cup. Add the lime juice to it. Add enough cold water to make the mixture equal 3/4 cup. Add this mixture to the jello mixture. Put the jello mixture in the refrigerator until it is very thick. While that is cooling, peel and half the avocado. Cut up half of the avocado into small pieces. In a small bowl, mash the other half of the avocado until it is smooth. Add the cream cheese to the mashed avocado and mix until well blended. Add the cream cheese mixture, avocado pieces, pineapple, and whipped cream to the jello mixture. Mix well and put into the pie crust. Refrigerate until the mixture is firm.