Zutaten für That Huckleberry Dessert
- 1 cup (2 sticks) softened butter
- ¾ cup packed brown sugar
- 1 ½ cups all-purpose flour
- Walnuts
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- Heavy Whipping Cream
- 1 teaspoon vanilla extract
- Huckleberries
- 1 cup water
- 2 tablespoons cornstarch
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Zubereitung von That Huckleberry Dessert
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup packed brown sugar until light and fluffy.
- Stir in 1 ½ cups all-purpose flour and ½ cup chopped nuts (walnuts or pecans recommended).
- Press mixture into a greased 13x9 inch baking pan.
- Bake for 12-15 minutes, or until lightly golden. Do not overbake; the crust should not brown significantly.
- Let the crust cool completely while preparing the filling.
- In a large bowl, beat together 16 ounces cream cheese and ½ cup powdered sugar until smooth and fluffy.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Add 1 teaspoon vanilla extract.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese mixture evenly over the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight.
- While the dessert chills, prepare the huckleberry topping:
- In a medium saucepan, whisk together ½ cup sugar and 2 tablespoons cornstarch.
- Stir in 1 cup water and 2 cups fresh or frozen huckleberries (or raspberries/blackberries).
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear (about 5-7 minutes).
- Remove from heat and let cool completely before refrigerating.
- Once the dessert is chilled, spread the cooled huckleberry topping evenly over the cream cheese layer.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
156g
Fat
107g
Carbs
17g
