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CATEGORY CUISINE TAG YIELD
Grains Not, Sent 6 Servings

INGREDIENTS

2 tb Graham cracker crumbs
9 Crispy coconut macaroons
2 tb Margarine, melted
4 c Medium strawberries
1/3 c Sugar
1/3 c Tequila
1 tb Cornstarch
1 tb Triple Sec
Cooking spray
1 tb Sliced almonds
Sliced strawberries, optional

INSTRUCTIONS

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@access.mountain.net> on Jul 06, 1997

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