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Strawberry-Margarita Crisp

Yield 6 servings
For an elegant presentation, dip the rims of your glasses in water, then in sugar (either turbinado or regular).

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.