First-time cookbook author Laura Kurella doesn't believe in deprivation when it comes to sweets. She just encourages mindful eating.

"I want to offer recipes that are healthy alternatives to the store-bought versions," said Kurella, who grew up in the Robertsdale neighborhood of Hammond.

In her new book "Fabulous! Volume I: Desserts: Food That Makes You Feel Good," Kurella, whose stories have appeared in The Times, spotlights yummy, decadent-sounding treats such as Berried Treasure Pie, Reverse Cheesecake and Awesome Angel Food Cake.

These easy recipes are not "diet foods" laced with artificial sweeteners, preservatives and cardboard-tasting ingredients. Kurella's aim is to present "short, sweet and simple" ideas with fresh, flavorful ingredients.

When her 58-year-old father died of a heart attack in 1981, Kurella changed her own mealtime habits.

The loss of her parent, partly due to his poor eating habits, "sent me on a personal mission to discover better ways to eat healthier and still enjoy food, which should always be seen as a God-given pleasure, not a punishment," she said.

Her first book "Fabulous," has been in the works for the past two years.

"Originally, I wanted to do a multi-chapter book," said Kurella, based in Sturgis, Mich. But she had so much material, she decided to tackle one subject at a time. She'll cover more topics in future compilations.

"I also wanted to keep the book affordable and still be able to feature full-color photography in it," she said. The book, published by Isaac Publishing Inc., sells for $19.95 (isaacpublishing.com).

Kurella writes the syndicated nutritional column "Vitality Cuisine" and is a public speaker, television host and producer of an annual cooking show in Sturgis. In addition, she is a food photographer who shoots her own images for her published works.

Prior to writing "Fabulous!," Kurella' asked "Vitality Cuisine" readers to submit ideas for recipes they wanted to see in her book.

"More often than not, they asked for desserts," she said.

The premise of the column as well as her book: "Little choices make big differences.

"I believe in doing little things to change the overall impact of what you're eating," she said.

She recommends subtle changes, like using fresh fruits and vegetables to create lower-fat, lower-calorie dishes than commercial renditions. For instance, her Caramel Apple Cake features canola oil and Granny Smith apples.

The author's path to food writing grew not only from her devastation over her father's death but her interest in folk medicine and natural remedies.

"I wanted to study natural medicine as a result of my father being ill," she said.

The author hasn't pinpointed a topic for her next book yet.

"I'm going to let the readers decide what the next volume will be," Kurella said.

As a person who loves to experiment with food, Kurella enjoys developing new recipes.

"It's fun to make food that's good for people and it's very relaxing for me. I feel like a little girl again. It's absolute playtime for me," she said.

The following recipes are from "Fabulous!"

Reverse Cheesecake

20 fresh strawberries (1 quart)

8 ounces Neufchatel cheese, softened

2 teaspoons pure vanilla extract

3 tablespoons powdered sugar or substitute

Optional garnishes: Slivered, toasted almonds; dark chocolate, melted; powdered sugar

DIRECTIONS: Rinse, drain and dry strawberries well. Remove crown and shave enough off the bottom of the berry so that it will stand up by itself. Arrange berries on a serving dish, crown side up. In a bowl, combine the cheese, vanilla extract and 3 tablespoons powdered sugar and mix well. Fill a cake-decorating bag with large tip with cheese mixture. Pipe the mixture into the tops of the berries, filling them equally. Garnish with toasted almonds, a drizzle of melted dark chocolate or a light dusting of powdered sugar, if desired and chill until serving.

Approximate servings per recipe: 20.

Per serving: Calories 49; Fat 3g; Carbohydrates 3g; Fiber 0.4g; Protein 1g.

Marvelous Mini Molten Lava Cakes

("One portion is so rich and rewarding, it's guaranteed to satisfy.")

4 tablespoons bittersweet chocolate chips

2 tablespoons semisweet chocolate chips

3 tablespoons butter

1 teaspoon butter

3 tablespoons all-purpose flour

1/2 cup powdered sugar

1 large egg

1 large egg yolk

1/2 teaspoon pure vanilla extract

2 teaspoons Grand Marnier (optional)

Optional garnish: Powdered sugar and raspberries

DIRECTIONS: Preheat oven to 400 degrees. Grease 2 1/2-cup ramekins or cups. In a glass 2-cup measure, place both types of chocolate chips and butter and microwave for 1 minute. Stir well. Blend in flour. Add sugar and stir well (mixture will become stiff) Blend in egg until smooth, then add egg yolk, stirring until smooth. Stir in vanilla and Grand Marnier, if using, and blend until smooth. Divide batter evenly between cups. Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen. Invert onto dessert plates. Garnish: Sprinkle with powdered sugar and fresh raspberries, if desired.

Approximate servings per recipe: 2.

Per serving: Calories 670; Fat 41g; Sodium 49 mg; Carbohydrates 75g; Fiber 5g; Sugar 50g; Protein 10g