Strawberry Margarita Crisp Recipe

Preheat oven to 350' F. Place graham cracker crumbs and macaroons in food processor; process until macaroons are finely ground. With the food processor on, slowly add margarine through the food chute and process until well-blended. Combine strawberries with sugar, tequila, cornstarch, and liqueur in a medium bowl; stir well. Spoon strawberry mixture into an 11x7 inch baking dish coated with cooking spray.

Sprinkle with macaroon mixture and almonds. Bake at 350' for 25 minutes or until sauce is thick and bubbly. Garnish with additional sliced strawberries, if desired. For an elegant presentation, serve in margarita glasses that have had the rim dipped in water then in sugar (either turbinado or granulated).

Calories 252 (30% from fat) Fat 8.4g (sat 3.6g, mono 2.2g, poly 1.5g) Protein 1.6g Carb 36.3 g Fiber 3.1g Chol 0mg Iron .7mg Calc 21 mg Sodium 71mg