Remember that recipe contest I entered? Well, I got my first box of prize goodies this week and it contained a package of Udi’s Lemon Streusel Muffins. They are the kind of delicious that prevent them from staying long in my house. I can’t eat just one, even freezing them doesn’t prevent me from eating them. They are a combination of a lemon bar, pound cake, crumbly coffee cake and the best muffin you’ll ever eat.
I had to come up with something to do with these muffins! I also had a pint of raspberries left from the berry picking adventure at Lawson Brothers Farm. I love raspberry and lemon together, such a great combination of tart and sweet. I also added a touch of coconut because I think it works well with both flavors and I was craving it. I decided to make a trifle of sorts, only in single serve portions so I could share with a friend.
Raspberry Lemon Streusel Toasted Coconut Trifle
1 package Udi’s Lemon Streusel Muffins, cut into bite-size cubes
1 pint fresh red raspberries
1 batch vanilla bean pudding (recipe below)
1/2 cup shredded coconut, toasted
Vanilla Bean Pudding
2 T. cornstarch
1/2 c. sugar
2 c. skim milk
2 T. butter
1 tsp. vanilla bean paste
In a medium saucepan, add lightly beaten egg, cornstarch and sugar. Mix thoroughly. Add milk a little at a time. Add butter and vanilla bean paste and cook over low heat. This requires constant stirring until it begins to thicken. It took mine about 20 minutes to reach a thicker consistency. Cool before using in trifle.
Toasting coconut: I prefer to toast coconut in a skillet on the stovetop, but you may prefer to toast coconut in the oven. Whatever works for you is sure to be tasty!
I used 6 small cocktail glasses for the trifle, layering raspberries, then cubes of the Udi’s Lemon Streusel muffins, then a layer of pudding and coconut. I ended with a small layer of pudding and a little garnish of coconut. These were a nice, light treat for a hot day!
This week’s Sweet Friend is Courtney. She is the first person for whom I baked anything gluten-free. My neighbor Marquetta was the first person I met with Celiac disease, but before I had the chance to bake for her, Courtney’s nursing school graduation party happened. Emily and Brett were hosting the party and I asked what I could bring. Emily, knowing that I love to bake, told me that Courtney didn’t eat gluten so it might be tricky but I could give it a try. I went to the store and bought a gluten-free brownie mix (gasp!)and they turned out well, no harder than baking any other brownies from a mix. They smelled good, looked good and with that, I was off to the party!
In a way that I can only understand now, Courtney was giddy about those brownies from a mix. Unlike me, only having spent a year gluten-free, she’s spent most of her life avoiding the sweets and breads at parties, even those thrown in her honor. It really does mean a lot when someone bakes something of which we can indulge, even if it’s brownies from a mix.
There’s much more to Courtney though than this minor annoyance of eating gluten-free. She’s a nurse, a roller derby girl, a runner, soon to be triathlete, bride-to-be, international traveler and student, new homeowner, and all around fun to be with friend. If she has many cranky days, she does a good job hiding it. Always on the go, always with a smile, always fun to be around. And someone with whom I’m always glad to share the gluten-free goodies.
Wow, Johnna! This looks awesome! You would have won with this, too! Nancy (Gluten Freeville)
Kristen - Dine & Dish says
That looks fantastic! Such a great summertime treat.