Home › Recipes

Berry Dessert

Mon, 08/15/2011 - 15:44 — Sarah

Summary

Yield
Servings
Prep time10 minutes

Description

Fresh berries over cake

Ingredients

1⁄4csugar
1Tcornstarch or arrowroot flour
1tground cinnamon
1tdried lemon zest
1Tbutter or margarine
1 cake of choice for topping (see below)
2cfresh blueberries, blackberries, huckleberries, etc

Notes

What kind of cake? Any really! Take what you like - pound cake, dessert cups, angel food cake, Twinkies, etc) For a lighter weight version (and ability to carry long term) substitute 1 Tablespoon butter powder. Butter powder can be found in specialty kitchen shops, online (www.packitgourmet.com) or you can use Molly McButter/Butter Buds, found in the spice aisle at grocery stores. Dried lemon zest is also found in the spice aisle. A small fresh lemon carried and squeezed in is a wonderful gourmet touch. This recipe appeared in Wa Trails Magazine July/August 2011. http://www.wta.org/trail-news/magazine

Also see our other blog for the whole menu - http://gazingin.com/2011/08/16/dinner-and-dessert-for-two-a-backpacking-feast/

Instructions

At home: Pack the sugar through lemon zest in a sandwich bag. Pack the butter in a small container and the cake of choice in your cooking pot to protect. In camp: Pick (forage) the berries and pick through to remove any leaves, twigs or lil' bugs. Add the dry ingredients to your pot, stir in 2 Tablespoons cool water and add the berries. Place the butter on top and over a very low flame on your stove bring the mixture to a gentle boil, stirring often. Once thickened, take off the stove and serve with your choice of cake.

0
Your rating: None