strawberry-margarita crisp
- Categories
- Fruit
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Graham Cracker Crumbs |
| 9 | Coconut Macaroons |
| 2 tablespoons | Stick Margarine; Melted |
| 4 cups | Strawberries |
| ⅓ cup | Sugar |
| ⅓ cup | Tequila |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Triple Sec |
| Vegetable Oil Spray | |
| Sliced Strawberries; Optional |
Preheat oven to 350ˆ. Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well- blended.
Combine 4 cups starwberries and next 4 ingredients (4 cups strawberries through liquer) in a medium bowl; stir well. spoon strawberry mixture into an 11X7 inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350ˆ for 25 minutes or until sauce is thick and bubbly. Garnish with sliced straberries if desired.
Recipe by: Cooking LIght
Posted to EAT-LF Digest by sherilyn70@... on May 3, 1999, converted by MM_Buster v2.0l.
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