To lower the cholesterol content of a recipe, when your recipe calls for 1 whole egg, substitute with 2 egg whites or 1/4 cup egg substitute or 1 egg white and 1 tsp oil or 1 whole egg plus 2 egg whites (depending on size of eggs).

Try scrambling eggs (or an egg substitute) in a nonstick skillet and sprinkle with oregano and garlic powder.

A scrambled egg folded over sliced apples that have been cooked in a nonstick skillet with cinnamon makes a delicious crepe.

Dill weed adds a spark to egg salad made with reduced calorie mayonnaise.

In some dishes, the amount of cheese required for rich flavor can be reduced by substituting a more flavorful cheese, in small quantity. For example, extra sharp cheddar cheese can be used in place of cheddar cheese.

Look for the new lowfat versions of other cheeses, such as Swiss, Cheddar, and Mozzarella.

If a recipe calls for Parmesan cheese, and you love the distinctive taste, try using only 1/3 or 1/4 of the amount called for. The strong flavor goes a long way.

Try Sapsago, a lowfat cheese that, when grated, has a taste very much like Parmesan cheese.

If you are using Cheddar cheese in a recipe, try using half of the amount called for. Use part-skim Mozzarella cheese for the other half. You'll love the results.

A rich-tasting creamy cheese can be made from commercial yogurt. Using a simple "draining' procedure, the yogurt whey is separated from curd, (see Double Thick Cheddar Cheese). This cheese can then be used in cheesecakes, dips, salads, etc.

Draining yogurt overnight makes a low-fat, high-calcium alternative to cream cheese, sour cream or whipping cream. Yogurt cheese made from plain lowfat yogurt is mildly tart. Substitute it for sour cream in stroganoff, or use it in place of whipping cream in quiche.

Make yogurt cheese with vanilla low-fat yogurt for a slightly sweet product that is delicious in sundaes or dips.

For successful yogurt cheese: choose lowfat yogurt made without added gelatin. Drain 16 oz. of yogurt to make 1 cup of yogurt cheese. You can drain up to 32 ounces at one time. Do not beat by hand, blender, electric mixer, or food processor. Let yogurt cheese come to room temperature before you add it to hot mixtures.

When your recipe calls for 1 cup light cream, substitute with 1 cup evaporated skim milk or 3 Tablespoons oil and skim milk to equal one cup.

When your recipe calls for 1 cup heavy cream, substitute with 1 cup evaporated skim milk or 2/3 cup skim milk and 1/3 cup oil.

When your recipe calls for 1 cup sour cream, substitute with one cup plain lowfat or non-fat yogurt.

When your recipe calls for cream cheese use the "Light" commercial cream cheese or use part-skim ricotta cheese.

When choosing a cheese select one which contains 5 or fewer grams fat per ounce.

For a skinny version of cream cheese that only tastes fattening, mix three parts blenderized low-fat or nonfat cottage cheese with one part nonfat yogurt and use as a delicious dip base, potato topping, bagel filling or toast topping.

Sharp cheddar cheese or other natural cheeses such as Monterey Jack or Gouda can be separated from some of its fat. You can do this in the oven or the microwave. Either way, this clever technique produces a tasty cheese that is lower in fat than commercially prepared cheeses. Use it when your recipe calls for cheddar cheese. (see breakfast)