I blame my recent pregnancy for the fact that now I find it hard to go even one night without having dessert. Although we know by now that being pregnant doesn't automatically give you license to eat whatever you want, it still does allow you to be a bit more lenient with your diet... after all, you're fat already, aren't you?

It was easy to attribute my frequent desires to go to Dairy Queen to pregnancy cravings. After Sadie was born, the visits were a little harder to justify, until my mother-in-law mentioned that her own mother used to refer to postpartum indulgences as "putting a little cream in the milk."

But I digress. My husband doesn't have the excuse of being pregnant, but he, too, developed a rapacious sweet tooth. Now our baby's nine months old, but we still can't control our cravings for sweets. We'll be sitting on the couch, getting ready to watch "Flight of the Conchords," and one of us will eventually say, "What's for dessert?"

Which, in our efforts to keep healthy and watch our weight, is not necessarily an easy question to answer.

We've come to rely on a few low-fat favorites... I'll share mine if you'll also chime in with suggestions of what you eat when the sweet tooth strikes!

By far our favorite dessert is angel food cake with Edy's Slow-Churned Ice Cream. I'm particularly fond of the Cherry Chocolate Chip flavor, which tastes like maraschino cherries. Combined with the sweetness of the angel food, it reminds me of birthday parties. And the Edy's ice cream is a great option for ice cream addicts like myself—it claims to be half the fat and one-third fewer calories than normal ice cream, although I suspect this is because you're actually eating less ice cream since it is made by whipping more air into the ice cream. However, I'm not complaining—it's still delicious!

When we run out of ice cream, we'll stir up some vanilla low-fat or fat-free yogurt and drizzle that over the angel fruit like a healthy crème anglaise; if we have fresh berries in the house, we'll add a handful of blueberries or strawberries.

And when we run out of angel food, it's time for tin roof sundaes. I'd never heard of tin roofs and assumed they were an invention of my husband's family, but apparently they're an old-school sundae. I make them by sprinkling salted peanuts (the kind with the skins are best) and drizzling Hershey's syrup over vanilla ice cream. When we're feeling particularly virtuous, we'll subistitute Kashi GoLean Crunch for the peanuts—it gives the right amount of crunchiness and nuttiness to the sundae without the fat.

Speaking of Kashi, we've discovered recently that this growing company, which I already love for its use of healthy whole grains and its conviction of making all-natural and preservative-free foods, makes cookies. We tried the Oatmeal Raisin Flax and discovered that they're soft and chewy, but with incongruous little super-crunchy bits thrown in (that would be the flax, I suppose). They're not unpleasant, and in fact reminded me of the Grandma's brand cookies that I loved as a kid.

But sometimes nothing will do but a chocolatey, fudgy brownie. No Pudge to the rescue! This brownie mix is all-natural and I love the inspiring entrepreneurial story of founder and former nurse Lindsay Frucci. You just add fat-free vanilla yogurt to the mix and cook it for precisely 34 minutes, and you'll get thick, chewy, fudgy brownes.

Which are even better, of course, with a scoop of ice cream on top.

In My Kitchen
Every week, I tally my grocery bill, and give you a peek at what's on the dinner table at our house.

Groceries: $79.98

• Chili Casserole with Cornbread Crust
• Grilled Tilapia and grilled wax beans with Coconut Edamame Rice
• Grilled Chicken Brats with Oven Fries and Baked Beans