Strawberry margarita crisp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Graham cracker crumbs |
| 9 | Crispy coconut macaroons | |
| 2 | tablespoons | Margarine, melted |
| 4 | cups | Medium strawberries |
| ⅓ | cup | Sugar |
| ⅓ | cup | Tequila |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Triple Sec |
| Cooking spray | ||
| 1 | tablespoon | Sliced almonds |
| Sliced strawberries, optional | ||
Directions
Preheat oven to 350°.
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 strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11x-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350° for 25 minutes or unitl sauce is thick and bubbly. Garnish with sliced strawberries, if desired.
NOTES : Per Serving: cals - 252 - 30%ff fat - 8.4g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons <taillon@...> on Jul 06, 1997