Strawberry-Margarita Crisp

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.6g
  • Carbohydrate: 36.3g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 71mg
  • Calcium: 21mg


  • 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)


  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.
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