How can I cut down on total fat, saturated fat, and cholesterol?
• Steam, boil, bake, or microwave vegetables rather than fry them. Or, for a change, stirfry in just a small amount (less than a teaspoon per serving) of vegetable oil. • Season foods with herbs, spices, onions, garlic, flavored vinegars, and high-quality mustard instead of fatty sauces, butter, or margarine. • Try flavored vinegars or lemon juice on salads or use smaller servings of oil-based salad dressings or salad dressings that are low in fat or fat free. • Use vegetable oil in place of solid shortening, margarine, and butter whenever possible. Try reducing the fat by one-third in muffins and cookies and replacing butter or margarine with applesauce, pureed banana, or pureed prunes. • Try whole-grain flours to enhance flavors of baked goods made with less fat- and lower cholesterol ingredients. • Replace whole milk with skim milk or 2-percent milk in puddings, soups, sauces, and baked products. Use evaporated skim milk in place of cream. Use fat free or low-fat buttermilk in place
