Try nonfat or low fat yogurt and cheeses. Instead of butter, use tub or liquid margarine or liquid vegetable oils high in poly- and monosaturated fats. The softer the margarine, the more unsaturated it is. Use all fats and oils sparingly. Eat egg yolks only in moderation.
Egg whites contain no fat or cholesterol and can be eaten often.
In most recipes, substitute two egg whites for one whole egg. Broil, bake, roast, or poach foods, rather than fry them. Liquid vegetable oils are a good choice for sauteing vegetables, browning potatoes, popping corn, and for making baked goods, and pancakes and waffles. Many store-bought packaged foods are high in saturated fats. Read product labels and choose products that are lowest in saturated fat, total fat, and cholesterol.