I've been known to use what I call "fake butter" at home when I cook. I use those tubs of butter substitutes that boast lower amounts of cholesterol, fat and the presence of Omega-3. While that is great, there are other ways to side-step the fat and cholesterol in "real" butter when you bake. You can swap out the butter in favor of Greek yogurt in your recipes. This actuals cuts down on the calories and cholesterol AND adds protein and moisture to your recipe.
Use 1/2 cup Greek yogurt for every 1 cup of butter in recipes.
*I have no idea where I got this from. I clipped it from a paper or magazine and can't recall where from so I'm not going to cite it...I am a cheater after all :)