Ruby's Lemon Delight: Sodium Count

I did the math on Ruby's Lemon Delight and there seem to be two factors that would make it either a yes or a no: the graham crumbs, and how big a piece you eat.

No-salt margarine, brown and white sugar, and the lemon add up to about 1 mg sodium.

A 370 can of 2% evaporated milk contains 370 mg sodium. (That was easy.)

A 4-serving box of lemon gelatin powder contains 400 mg (at least the brand I bought).

But 2 cups of graham cracker crumbs adds up to 1600 mg sodium. (UPDATE: I forgot to say that then if you cut the dessert in 8 servings (as written), each serving has roughly 300 mg of sodium. Cut in 10, each serving would have about 237 mg sodium.)

So your choices are: go with it and have a little piece; reduce the amount of crumbs (which you could do--see below); or use another kind of crumbs. I've only made this recipe a couple of times and never tried substituting; but the Sodium Count of Common Foods lists "cookie crumbs" at almost half the sodium of graham crumbs. I assume they mean something like 'Nilla Wafer crumbs? Or Arrowroot? Or homemade low-sodium cookie crumbs? (You could try Donald Gazzaniga's Homemade Low-sodium Graham Crackers too.)

You could reduce the amount of crumbs by using only the bottom part, and skipping the part you put aside for topping. Or you could just make a thinner bottom layer of crumbs--use, say, 1 1/2 cups total crumbs rather than 2 cups, and cut the butter and brown sugar a bit. I think that would turn out about as well.

Or just have a bit, and don't make a habit of it.

(P.S. Interesting: while searching for "graham crackers"+sodium, I came across a cardiac-care website that lists graham crackers as one of the acceptable snack foods on a low-salt diet. Some things I will just never understand.)