The following tips can help reduce fat and cholesterol in your diet.

• Steam, boil, bake, or microwave vegetables rather than frying.
  
  
• Season vegetables with herbs and spices instead of fatty sauces, butter or margarine.
  
  
• Try flavored vinegars or lemon juice on salads or use smaller servings of oil-based or low-fat salad dressings.
  
  
• Try whole-grain flours to enhance flavors of baked goods made with less fat and fewer or no cholesterol-containing ingredients.
  
  
  
  
  
• Replace whole milk with low-fat or skim milk in puddings, soups and baked products.
  
  
• Substitute plain low-fat yogurt or blender-whipped low-fat cottage cheese for sour cream or mayonnaise.
  
  
• Choose lean cuts of meat, and trim fat from meat and poultry before and after cooking. Remove skin from poultry before or after cooking.
  
  
• Roast, bake, broil, or simmer meat, poultry and fish rather than frying.
  
  
• Cook meat or poultry on a rack so the fat will drain off. Use a non-stick pan for cooking so added fat is unnecessary.
  
  
• Chill meat and poultry broth until the fat becomes solid. Remove the fat before using the broth.
  
  
• Limit egg yolks to one per serving when making scrambled eggs. Use additional egg whites for larger servings.
  
  
• Try substituting egg whites in recipes calling for whole eggs. Use two egg whites in place of one whole egg in muffins, cookies and puddings.