When assembling ingredients for baking, what recipe modifications would be most effective for reducing the cholesterol content of baked desserts?

Substituting egg whites for whole eggs is an effective method for reducing the cholesterol content in baked desserts because the yolk of an egg contains the majority of the cholesterol. Egg whites are cholesterol-free, making them a healthier alternative for recipes that call for whole eggs. This modification allows for maintaining the volume and binding properties that whole eggs provide while significantly lowering the overall cholesterol content in the finished product.

Options such as using whole grain flour instead of white flour or replacing sugar with honey do not directly impact cholesterol levels, as neither of these ingredients contains cholesterol. While adding more fruits and nuts can enhance the nutritional profile of a recipe by providing vitamins, minerals, and healthy fats, it doesn't necessarily reduce cholesterol since nuts do contain some cholesterol. Therefore, focusing on the substitution of egg whites for whole eggs is the most targeted approach for lowering cholesterol in baked goods.