| 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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