Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste even when you're eating healthy foods. Have a recipe in need of rehab? Click here to submit!

Recipe may vary from photograph Photo: jupiterimages

This recipe comes from Sara in Milwaukee, Wisc. She says that Pineapple Cream Cheese Pie is one of her family's favorites and her go-to pie recipe for all occasions. However, with the original recipe calling for a block of cream cheese and a tub of whipped cream, one slice clocks in at 284 calories and 11 grams of artery-clogging fat, making this recipe a perfect candidate for an all-natural "recipe rehab."

Replacing half the cream cheese with fat-free cream cheese and fat-free cottage cheese saves you 142 calories and 11 grams of fat. According to the American Dietetic Association, the average American should be consuming between 25-30 grams of fiber. That being said, rather than using a graham cracker crust, I have created a simple crust out of a high-fiber ceral, which leaves you with 4 grams of fiber, giving you a nutritional boost from a dessert! Pineapple contains essential vitamins and nutrients like vitamins A and C and potassium. Eating potassium-rich foods will help combat bloating, which is great for beach season. I hope this lightened-up version becomes a new staple in your home.

Frosting, of course, will never reach the 'healthy factor' of fresh fruit and vegetables. It can, however, be made more wisely to preserve the sweet flavor and creaminess while excluding all the fat.

My Fat Free Cream Cheese Frosting tastes amazing, spreads on easily and is the perfect substitution for the full-fat stuff. And ... if you're eager to go a bit further with it, substitute the sugar for Splenda and you'll have yourself a sugar-free treat as well.

Find this recipe on page 11 of my online recipe book at Fitzness.com. For more great recipes, pre-order my soon-to-be released book, The Everything Flat Belly Cookbook here.

The eggs have it. What exactly do they have? The power to peel away pounds, that's what.

Poached, scrambled, or sunny-side up, eggs are a do-good diet food. We know this because people in one study on a low-calorie weight loss plan who ate two scrambled eggs with unbuttered toast -- jelly was permitted -- for breakfast lost 65 percent more weight than dieters who ate a bagel with cream cheese.

Here's the point: Eggs are filling, which keeps us satisfied longer, which keeps us from snacking later in the day. Here's the caution: This study featured a low-calorie diet, and this means eating eggs for breakfast works ony if you're watching what and how much you eat for the rest of the day.

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If such a thing existed, I'd be a card-carrying member of SLA -- sushi lovers anonymous. I'm addicted to the stuff. In fact, I could probably eat it every day. I don't, but I could.

There are worse addictions, of course. Sushi is low in fat and high in healthy omega-3 fatty acids, so it's no wonder the Japanese are some of the healthiest people in the world. But we Westerners have a tendency to take healthy things and and 'Americanize' them -- also known as doing whatever we can to make them tastier and more marketable.

Sushi is no exception. What started as rice, fish and seaweed now comes in hundreds of different flavours and colours. Don't get me wrong -- I'm not complaining about those spicy mayo-laden tuna rolls I love so dearly, but I can't help but wonder what we've done to the nutritional value of sushi.

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