A couple days ago my family finished the banana-cherry bread I made the other day, so I decided that I needed to make a new one. This time, though, I used a cup of diced mango instead of the cherries, lime juice instead of lemon juice, and 1/4 c. light brown sugar and 1/4 c. granulated sugar instead of the 1/2 c. granulated sugar. I think it turned out even better than the last attempt!
Later today, though, I decided that what I really wanted for dessert was chocolate chip cookies...so I made some! I used the recipe for Cholesterol-Free Chocolate Chip Cookies from the Mrs. Field's cookie book, which only uses egg whites and 1 stick of butter, as opposed to the usual eggs and 2 sticks of butter in most recipes! It also uses some honey, which I think made the texture really nice! The recipe called for 2 c. of semisweet chocolate chips, but instead I put in about 1 c. milk chocolate chips, 1/2 c. semisweet chunks, and 1/2 c. butterscotch chips, and they were sooooo tasty!
Sorry that there is no recipe, but with the modifications I mentioned, you should be able to transform any chocolate chip cookie recipe into a slightly lower cholesterol version!