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

Lemon Whirligigs with Raspberries recipe
Lemon Whirligigs with Raspberries
Lemon Whirligigs with Raspberries
Servings Prep Time Cook Time
10servings 35minutes 25minutes
Servings Prep Time
10servings 35minutes
Cook Time
25minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.
Recipe Notes

Nutrition Facts

1 serving: 206 calories, 7g fat (3g saturated fat), 29mg cholesterol, 259mg sodium, 34g carbohydrate (20g sugars, 3g fibre), 2g protein.