"A Sweet Dash of Aloha" comprises a lineup of healthful snacks and desserts, but don’t make the mistake of thinking the selections are only for those watching their diet.

"Some of my favorite desserts are gluten-free even though I don’t have to eat that way, thanks to Carol Nardello’s recipes," said Kapiolani Community College education specialist Daniel Leung, coordinator of the cookbook. "I enjoy them because they’re lighter. These recipes are for everyone."

Here are a few selections from the cookbook, both savory and sweet. The "Garden Tacos" and "Frozen Banana Bites" are tailored for families to make together.

Garden Tacos

Carol Nardello

2 (6-ounce) cans tuna packed in water, drained

8 large romaine leaves, washed and stems removed

3/4 cup Cheddar cheese, grated

» Salsa:

2 tomatoes, chopped

1/2 sweet onion, minced

1 clove garlic, minced

Zest and juice of 1/2 lime

1/2 jalapeño pepper, cored, seeded and finely minced (optional)

1/4 cup chopped cilantro (optional)

Prepare salsa in medium bowl by combining tomatoes, onion, garlic, lime zest and juice, and jalapeño and cilantro if using. Mix well and chill until ready to use.

Combine drained tuna with prepared salsa, mixing well.

Spread out romaine leaves and evenly divide filling. Sprinkle with cheese and serve. Serves 8.

Approximate nutritional information, per serving: 90 calories, 2 g fat, 0.5 g saturated fat, 20 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugar, 14 g protein

Frozen Banana Bites

Sharon Kobayashi

5 medium apple bananas

6 tablespoons low-fat milk

1/4 cup low-fat ricotta cheese

4 medjool dates, seeded

2 teaspoons unsweetened cocoa powder

1 tablespoon natural peanut butter

Peel and slice each banana into 6 pieces. Arrange slices in a single layer on a parchment paper-lined baking sheet or place one banana slice in each cube compartment of an ice cube tray. Push toothpick firmly in center of each slice and freeze solid.

In blender, purée until smooth milk, ricotta, dates, cocoa and peanut butter (or use immersion blender).

Dip each banana slice into coating, shaking off excess. Carefully place slices back on pan or in ice-cube tray and freeze solid. Serves 6.

Approximate nutritional information, per serving: 170 calories, 2.5 g fat, 1 g saturated fat, 5 mg cholesterol, 45 mg sodium, 37 g carbohydrate, 4 g fiber, 24 g sugar, 4 g protein

Fruit Kanten

Alyssa Moreau

2 cups apple or white grape juice

1 tablespoon agar-agar flakes

1 to 2 cups fruit chunks of choice

Pour juice into saucepan and sprinkle in agar flakes. Allow agar to soften, about 3 minutes. Bring juice to boil, stirring to dissolve agar. Cover, reduce heat and simmer 10 minutes.

Remove from heat and let sit for about 10 minutes. Add fruit pieces and pour into mold or 4 dessert dishes. Allow to set at room temperature.

Cover with plastic wrap and chill before serving.

If you like, serve with Greek-style yogurt or light whipped topping.

Variation: Try other juices, such as dark cherry or berry juices, with berries and bananas. Serves 4.

Approximate nutritional information, per serving (without topping): 200 calories, 13 g fat, 8 g saturated fat, no cholesterol, 80 mg sodium, 23 g carbohydrate, 3 g fiber, 15 g sugar, 3 g protein