Correct Response: B. Although whole eggs contain significant amounts of cholesterol, the cholesterol is found in the yolks, not the egg whites, so this substitution would reduce the amount of cholesterol in baked desserts. Cholesterol is produced by animals, but plants produce little to no cholesterol. Therefore, substituting raw sugar for refined sugar (A) or all-purpose-flour for whole wheat flour (C) would not significantly reduce the cholesterol content of baked desserts because these substitutions replace one plant product with another plant product. Shortening can refer to either plant products that are solid at room temperature or to animal products such as butter or lard. Regardless, substituting shortening for cooking oil (D) would not reduce the cholesterol content of baked desserts. If the shortening used were a plant product, the substitution would involve only plant products. If the shortening used were butter or lard, the substitution would involve replacing a plant product with an animal product and would likely increase the amount of total cholesterol in the dessert.
