Huckleberry Dessert Low Fat Food

LEOPOLD'S HUCKLEBERRY SAUCE

Leopold's Huckleberry Sauce image

Provided by Food Network

Categories dessert

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

2 cups huckleberries
1/3 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1 1/2 teaspoons water

Steps:

In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.

HUCKLEBERRY BUCKLE II

Huckleberry Buckle II image

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Provided by Roni

Categories Desserts Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

Steps:

Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
Bake in the preheated oven for 45 to 50 minutes.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g

HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE

Huckleberry ( or Blueberry) Coffee Cake image

Cooking Light published this in their book, Five Star Recipes--The Best of 10 Years, and their staff voted this as one of their top five recipes from the first 10 years. It is very, very good, either for breakfast, brunch, or as dessert, warm out of the oven with a scoop of vanilla ice cream.

Provided by GaylaJ

Categories Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup stick margarine, softened (I used real butter)
0.5 (8 ounce) package fat free cream cheese (I used neufchatel)
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups huckleberries (fresh or frozen, unthawed(I used blueberries) or 2 cups blueberries (fresh or frozen, unthawed(I used blueberries)
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
Bake at 350F for 1 hour; cool on a wire rack.

Nutrition Facts : Calories 194.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 20, Sodium 234.9, Carbohydrate 33.4, Fiber 0.5, Sugar 23.2, Protein 3.8

THAT HUCKLEBERRY DESSERT

That Huckleberry Dessert image

My Sister Suzie, found this recipe in the 80's (or maybe earlier) printed in the Twisp /Methow Valley WA newspaper. I have kept the original clipping all these years in anenvelope in my favorite cookbook. It is truly a special dessert, rich and creamy. I love the sweet, high mountain huckleberries we have in WA and this recipe & huckleberry jam are my favorite ways to prepare them. Time listed includes chilling time. I have also used raspberries & blackberries and it was still wonderful.

Provided by Just Janie

Categories Dessert

Time 5h30m

Yield 12-15 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1/4 cup brown sugar
1 cup flour
1/3 cup finely chopped walnuts
16 ounces cream cheese
1 cup sugar
1 pint heavy whipping cream
2 teaspoons vanilla
4 cups huckleberries
1 cup sugar
1/2 cup water
4 tablespoons cornstarch

Steps:

Combine butter with brown sugar.
Stir in flour & nuts.
Press into sprayed 13x9 in pan.
Bake at 350 for 12 - 15 minutes., do not let it brown.
Cool & Prepare filling.
Cream together cream cheese & sugar until fluffy.
In separate bowl whip the cream & add vanilla.
Add the whipped cream to the cream cheese & spread over cooled crust.
Chill at least 4 hours.Prepare topping while this chills.
Combine sugar & cornstarch in sauce pan.
Add water & berries.
Stir & cook over medium heat until thick and clear.
Chill thoroughly.
Spread over chilled cream layer.