Published: Apr 21, 2011 2:49 PM EDT
Updated: Apr 21, 2011 11:49 AM EDT

FORT MYERS, Fla.-Crisp coated chocolate eggs and big chocolate Easter bunnies can put a big dent in your weight loss efforts.  But with a few tactics in mind, you can indulge in all of Easter treats.

Chocolate: You can't live without it and since you know sweets will be around for this holiday plan for them.  When you are losing weight and creating healthy habits it is important not to feel deprived.

Planning and Moderation are key.  USA today found a five and a half inch tall, solid chocolate Easter bunny has 958 calories in it.  If you break it down, you may feel better.  The head has 82 calories.  The ears have 49 calories.  For those who plan to munch on the rest, the legs have 279 calories and the body has 537 calories.

Here's a look at some more manageable common Easter candies and see what's next:

Cadbury Creme Egg: 170 calories

15 Jelly Beans: 160 calories

5 Peeps: 160 calories

Chocolate covered strawberries: 65 calories

Suggestion: When buying Easter candy, buy small individually wrapped chocolate eggs and jelly bean packs.  Avoid the large chocolate Easter bunny no matter how cute.

Rethink the Easter basket and what it's filled with.  Don't just pack it with candy.  Besides the candy and Easter baskets, the big meal can be a problem as well. 

Tips for Easter dinner:

Don't sit down to dinner on an empty stomach.  Be active.  Shift your focus.

Chocolate-Coconut Truffles from Weight Watchers Just Five Cookbook

Prep: 20 min Cook: 5 minutes Serves: 32 Level: Intermediate

-Line 5x9 inch loaf pan with plastic wrap; spray wrap with nonstick spray.

-Combine chocolate and butter in medium saucepan.  Cook over low heat, stirring frequently, just until melted and smooth.  Remove saucepan from heat; add half and half and vanilla, stirring until blended.  Transfer mixture to loaf pan and spread evenly.  Cover pan with plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

-Spread coconut on plate.  Uncover loaf pan and unmold truffle mixture on cutting board; remove plastic wrap.  With sharp knife, cut truffle mixture into eight equal slices.  Cut each slice into quarters to make a total of 32 squares.  Working in batches, lightly coat squares with coconut.  Transfer truffles to airtight container, separating layers with sheets of wax paper.  Cover and refrigerate up to 1 week.

Per serving 1 Truffle: 12g, 52 cal, 4g total fat, 2g sat fat, 0g trans fat, 3 mg col, 5 mg sod, 5g total carb, 5g total sugar, 0g fiber, 1g prot, 4 mg calc.