Q: I love this recipe for coconut cake from Ina Garten, the Barefoot Contessa. (The recipe is available at www.foodnetwork.com.) However, it calls for five sticks of butter and one pound of cream cheese. Is there any way you could make this over without losing the flavor?

A: How about we don't lose the flavor and we increase the fiber? Part of what helps some of us stay healthy is sensible dessert portions. So the first thing I did was turn Garten's coconut cake into coconut cupcakes. For the butter, I used some lower-fat margarine and vanilla yogurt. To trim back on saturated fat and cholesterol, I added three higher omega-3 eggs and some egg substitute in place of the five extra-large eggs in the original recipe.

Elaine Magee / Special (ENLARGE)

Coconut cupcakes made with less sugar, butter still taste great.

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For the frosting, the first thing we are going to do is use a lot less — the cupcakes taste so good we don't need to slather them with gobs of frosting, and what we use will be lightened. The original recipe calls for two containers of cream cheese and two sticks of butter. We are going to use one package of light cream cheese and 1/4-cup of lower-fat margarine or whipped butter. If the frosting seems a little too thin, just keep it in the refrigerator. It will thicken right up. You also can add a little bit more powdered sugar, if desired.

What difference did all this make? The original recipe says it makes 12 servings. If you stick with those portions, then each serving contains 1,022 calories and 62.5 grams fat (40 grams saturated). Our light version, with 24 cupcakes per recipe, contains 245 calories, 10 grams fat, 4.8 grams saturated, and double the fiber. And most importantly, they are still moist and delicious.

Lighter Coconut Cupcakes 24 cupcakes

Hands on: 45 minutes

Total time: 1 hour, 15 minutes. Includes cooling and frosting time. Chill as desired.

For the cupcakes:

1 1/2 cups whole-wheat pastry flour (regular whole wheat also can be used)

1 1/2 cups unbleached all-purpose flour (cake flour also can be used)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup lower-fat margarine (8 grams fat per tablespoon)

1/2 cup low-fat or light vanilla yogurt

1 cup Splenda

1 cup granulated sugar

3 large eggs (higher omega-3, if available)

1/2 cup egg substitute

2 teaspoons vanilla extract

1 teaspoon almond extract

1 cup low-fat buttermilk

1 cup sweetened shredded coconut

For the coconut frosting:

8 ounces light cream cheese

1/4 cup lower-fat margarine (8 grams fat per tablespoon) or whipped butter

1/4 teaspoon plus 1/8 teaspoon vanilla extract

1/8 teaspoon almond extract

2 cups powdered sugar

1 cup sweetened shredded coconut (about 3 ounces)

Note: If you don't want to use Splenda, just increase the regular sugar amount from 1 cup to 1 1/2 cups.

Preheat oven to 325 degrees with rack in the center position.

Line muffins pans with baking papers and set aside.

To make the muffins: In a medium bowl, add flours, baking powder, salt and baking soda and whisk together until blended. In a large mixing bowl, add the margarine, vanilla yogurt, Splenda and sugar and beat with electric mixer fitted with the paddle attachment until light and fluffy (about 3 to 5 minutes). While mixer is running, pour in the eggs, egg substitute and vanilla and almond extracts and continue beating until well-blended.

With mixer on low speed, pour in a cup of the flour mixture, beating on low speed until combined. Beat in 1/2-cup of buttermilk. Alternate adding the remaining flour mixture, buttermilk and the shredded coconut, beating on low just until nicely blended.

Spoon 1/4-cup batter into each baking cup and bake until a toothpick inserted in the center comes out clean (about 25 to 30 minutes). Transfer cupcake pans to wire rack to cool.

To make the frosting: In mixing bowl fitted with paddle attachment, combine the cream cheese, margarine and vanilla and almond extracts and beat on low speed. Pour in the powdered sugar and beat on low speed just until smooth. To frost cooled cupcakes, spread the tops with some of the frosting, then lightly sprinkle the coconut over the top. Keep cupcakes chilled until serving.

Per serving: 245 calories (percent of calories from fat, 37), 5 grams protein, 34.5 grams carbohydrates, 2 grams fiber, 10 grams fat (4.8 grams saturated), 32 milligrams cholesterol, 232 milligrams sodium, 0.2 gram omega-3 fatty acid (depending on the margarine), 2 grams omega-6 fatty acid, 5 Weight Watchers points.

Elaine Magee is a registered dietitian and author of 25 books on nutrition and healthy cooking. Need us to help make your recipes healthier? E-mail Magee at betterhealth@ajc.com.