Berry Dessert
Ingredients:
- ¼ cup sugar
- 1 Tbsp cornstarch or arrowroot flour
- 1 tsp ground cinnamon
- 1 tsp dried lemon zest
- 1 Tbsp butter
- 1 cake of choice for topping (see below)
- 2 cups fresh blueberries, blackberries, huckleberries, etc
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.
Serves 2.
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 and online, 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