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!