I use egg whites because of caloric intake, not cholesterol issues.
I also use coconut oil when I bake instead of using butter. Applesauce can be substituted for the oil quite often as well.
Also, I almost always cut the sugar by half when baking muffins and such.
I use nonfat, plain yogurt to sub for some of my mayo, sour cream, and even butter in some things.
I also use agave nectar instead of sugar sometimes because it has about half the glycemic index.
- 10/18/2011 10:07:50 PM