Lemon Whirligigs with Raspberries
“Golden whirligigs with a tart lemon flavour float on a ruby raspberry sauce in this delectable dessert. I love serving it for guests. My children also like it made with blackberries.” —Vicki Ayres, Wappingers Falls, New York
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2/3 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 cup water
- 3 cups fresh raspberries
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp shortening
- 1 large egg, room temperature, lightly beaten
- 2 tbsp half-and-half cream
- 1/4 cup sugar
- 2 tbsp butter, melted
- 1 tsp grated lemon zest
- heavy whipping cream optional
- additional raspberries optional
- In a small saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Place raspberries in an ungreased 1-1/2-qt. shallow baking dish; pour hot sauce over top. Bake, uncovered, at 400° for 10 minutes. Remove from the oven; set aside.
- For whirligigs, combine the flour, baking powder and salt in a small bowl. Cut in shortening until crumbly. Combine egg and half-and-half; stir into crumb mixture to form a stiff dough.
- Shape into a ball. On a lightly floured surface. roll out into a 12x6-in. rectangle. Combine the sugar, butter and lemon zest; spread over dough to within 1/2 in. of edges. Roll up, jelly roll style, starting with a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on berry mixture.
- Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.
1 serving: 206 calories, 7g fat (3g saturated fat), 29mg cholesterol, 259mg sodium, 34g carbohydrate (20g sugars, 3g fibre), 2g protein.