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

Recipe by Cooking Light June 1997

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

252 calories; calories from fat 30%; fat 8.4g; saturated fat 3.6g; mono fat 2.2g; poly fat 1.5g; protein 1.6g; carbohydrates 36.3g; fiber 3.1g; iron 0.7mg; sodium 71mg; calcium 21mg.
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