| 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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