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 recipePhoto: Taste of Home
Servings Prep Time Cook Time
10servings 35minutes 25minutes
Servings Prep Time
10servings 35minutes
Cook Time
Portions: servings
Portions: servings
  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.