Strawberry-Margarita Crisp

For an elegant presentation, dip the rims of your glasses in water, then in sugar (either turbinado or regular).


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 3.6 g
Monofat 2.2 g
Polyfat 1.5 g
Protein 1.6 g
Carbohydrate 36.3 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 71 mg
Calcium 21 mg


2 tablespoons graham cracker crumbs
9 crispy coconut macaroons (about 1/4 pound)
2 tablespoons margarine, melted
4 cups medium strawberries
1/3 cup sugar
1/3 cup tequila
1 tablespoon cornstarch
1 tablespoon triple sec or other orange-flavored liqueur
Cooking spray
1 tablespoon sliced almonds
Sliced strawberries (optional)


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 11 x 7-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350° for 25 minutes or until sauce is thick and bubbly. Garnish with sliced strawberries, if desired.

June 1997
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