but can't seem to cut it out completely. Is it possible? -- G.R., Paget Dear G.R.: We cannot cut fat out of our diet completely as there are traces of fat even in vegetables.

You really don't want to cut fat out entirely either as it is needed for necessary bodily functions. What you may want to do is limit your fat intake to below the recommended 30 percent of your daily nutritional diet. Some doctors are saying 20 percent is enough and others are saying even eight to 10 percent is sufficient.

I urge you to find a doctor who will explain your need for fat in your diet and who will recommend you to a qualified nutritionist who can help you on your way.

Meanwhile, read all the labels carefully for the fat content in foods the both of you eat. Choose meat that has been trimmed of all fat before cooking. Stay away from all foods you are not sure of. Instead of sauteing your vegetables in oil or butter, use a little white wine and herbs, and instead of butter and sour cream on your vegetables, combine non-fat yogurt with a little bit of horseradish and yellow mustard and a pinch of dried dill weed. I love this on my mixed vegetables and it's delicious on baked potatoes.

Be creative in your cooking, excluding all fats and oils, and replace them with wine, herbs and spices. Limit your meat to two to three ounces per day and eat plenty of fresh fruits and vegetables, substituting frozen only when fresh are not available.

Dear Miss d'Arcy: What is Coucous and how can you prepare it? -- A.R., Flatts Dear A.R.: Coucous is a dried, fully cooked pasta the size of tiny grains.

Coucous, the dish, is a combination of the pasta, meat and vegetables. You can find coucous in the grain section of your supermarket.

Soak the pasta in hot water or hot broth. If you soak it in hot chicken broth sprinkle a bit of curry powder over it and let it set.