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Many foods from the dairy aisle, like plain nonfat Greek yogurt and light cheddar cheese, are essential Skinny ingredients, and once you start working them into your recipes, you won’t turn back. Generally, when it comes to dairy foods, such as yogurt, cheese, cream cheese and cottage cheese, always select low-fat (1 percent) or light products. Typically, I do not suggest fat-free dairy products, because they often don’t melt or perform as well in recipes. One exception to that rule, however, is plain nonfat Greek yogurt. Because of the way Greek yogurt is made, the nonfat version holds up well in recipes and you almost don’t realize that the fat isn’t there.

When it comes to eggs, paying extra for omega-3 eggs is worth it, as these eggs provide a boost of heart-helping omega-3 fats.

Butter or margarine? Both are high in total fat: butter is high in saturated fat, while margarine, which is made with vegetable oils, is lower in saturated fat. It really comes down to your personal flavor preference. Since both are high in fat, a limited amount of either should be consumed. If you do choose margarine, make certain to choose a brand that meets two criteria: it has zero grams of trans fat and it does not have partially hydrogenated oil, a trans fat, listed on the food label. This is important because food-labeling laws allow companies to declare on the Nutrition Facts panel that foods with less than half a gram of trans fat have zero grams. To be certain that a particular food really has zero grams of trans fat, you should review the ingredient list, looking for the words “partially hydrogenated oil.” If the words “partially hydrogenated oil” are listed, this means trans fat and although a food may contain less than half a gram of trans fat per serving, over time that amount adds up, and the goal is to avoid trans fat completely because of its negative impact on heart health.