371321 Wed Feb 14 21:20:54 -0800 2007 14 31 Home Cooking 0 2294413 I made dessert bars (magic bars, to be specific), and it calls for a graham cracker crust. I've been using substitutes to make things healthier, such as a lower calorie substitute for the condensed milk, and I tried using applesauce instead of margarine to make the graham cracker crust. The outcome was not bad, but not what I had hoped; it was moist, which I didn't mind, but the taste was off...not very flavorful. Can anyone suggest any modifications I could make to retain a healthier version? I was thinking of adding powdered butter (like Molly McButter) but didn't have enough. And advice would be very appreciated! Wed Feb 14 21:20:54 -0800 2007 19759 snoangel 1 2294495 Actually, something I just recently learned: put some nuts (hazlenuts work best) into a food processor and the graham crackers (not crushed) and pulse until it crumbs come together when pressed. What happens is the oils of the nuts is released into the crumbs thus allowing you to create a crust with heart health nut oils, full of omega-3 fatty acids. if that's too hard, canola oil may be a fine sub. Wed Feb 14 22:19:20 -0800 2007 2294413 58855 digkv 2 2294528 This is brilliant! I'm going to try it with a lemon tart, using the low(er) cholesterol lemon curd recipe I just found. Oh, and I noticed a recipe on Epicurious that uses an egg white in a graham cracker crust - that might help with nuts that are less oily than hazelnuts (I'm thinking of using almonds). Thanks, Anne Wed Feb 14 22:45:42 -0800 2007 2294495 12541 AnneInMpls 2 4521064 What proportion of nuts to graham crackers should I use? i.e. cup measurements Thu Mar 19 19:42:57 -0700 2009 2294495 275859 mahndei33 1 2294599 I had a lower fat recipe that used maple syrup in the crust to bind. Not low cal per se but lower than marg, and available in reduced sugar and/or lower cal varieties, and certainly lower fat. Honey might also work in some recipes. I've also used water as a binder or skim milk, both with salt, if I was really cutting cals. The gram crackers do provide a lor of flavor. Thu Feb 15 00:18:21 -0800 2007 2294413 15572 Emme 1 2294764 You could try organic, non-hydrogenated coconut oil, which looks like Crisco. I've used it with great success instead of butter in pie crusts. It has a slight coconutty flavour. It's sold at natural foods stores. Thu Feb 15 05:46:52 -0800 2007 2294413 48352 FlavoursGal 2 2295261 I second this -- I've used coconut oil as a substitute for shortening in scones and they are very tasty. You can taste the coconut, though -- not overpowering but definitely there -- so take that into consideration. Thu Feb 15 08:29:55 -0800 2007 2294764 14230 heatherkay 1 2295184 Graham crackers aren't what I'd call healthy... if it was me I wouldn't worry about finding a substitute for the butter binding the crust - I'd substitute either toasted crushed oats for the graham crackers, or crushed nuts. Thu Feb 15 08:09:42 -0800 2007 2294413 67657 Kajikit 1 2295206 So right Kajikit. The graham crackers have partially hydrogentaed oils in them and that will raise your cholesterol! Try smart balance margarine in place of butter. Thu Feb 15 08:17:00 -0800 2007 2294413 10646 javaandjazz 2 2296123 I thought smart balance would be nasty because it's one of those things they push 'for your health'... but it's actually far better-tasting than the other margerines. I love it, but I've never baked with it - I use real butter for cooking and Smart Balance on my bread. Thu Feb 15 11:35:12 -0800 2007 2295206 67657 Kajikit 3 3212685 Make sure to use the regular SB and not the Light SB for baking. I, too, just use regular unsalted butter for baking. I do like SB on bread, french toast, etc. Plus, I feel more virtuous using it. There is no real substitute for butter though :( Sun Dec 16 10:47:16 -0800 2007 2296123 113872 diablo 2 3212658 Mi Del makes "healthy" graham crackers (evaporated cane juice, etc). I'm definitely trying some of these butter subs...thanks! Sun Dec 16 10:37:14 -0800 2007 2295206 150425 Grunty7 2 4522320 Since someone has revived this thread, I'll add that a variety of cold cereals, crackers, and/or cookies can be used instead of graham crackers to make a sweet crust. It's a good way to use up the almost-empty boxes. When i first tried Samrt Balance, I too was pleasantly surprised at its good taste and texture. Fri Mar 20 09:23:41 -0700 2009 2295206 159317 greygarious 1 4521913 I like Smart Balance, too. There are several varieties, so check out labels if you want a lower fat version. I use the SB with flax oil on toast. I've also used it in place of butter with graham crackers for a crust. It tasted just fine to me. Whole Foods has their own brand of grahams that are nonhydrogeneated. I like the idea of coconut oil as I like all things coconut. It's not a low fat tood, although the fats in coconut oil are the "good" fats.. Fri Mar 20 07:14:14 -0700 2009 2294413 158881 addicted2cake 1 4522074 Use butter. If you still think that butter is bad and margarine is OK, well you're probably still living in the 1960's. Margarine is borderline dangerous. I will NEVER cook with it and I will avoid it at all costs. I think people need to read up on and re-evaluate what kinds of fats are actually good and bad for you. Lard often evokes a visceral reaction in most folks but, depending on where you get it and what kind it is (not hydrogenated, for example) it can actually be good for you. It can sometimes rival the health qualities of a good olive oil. Granted, most people aren't willing to learn about these kinds of things simply because once they hear the word "lard" and they freak out. Fri Mar 20 07:58:09 -0700 2009 2294413 42270 HaagenDazs