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Lemon Whirligigs with Raspberries

Total Time

Prep: 35 min. Bake: 25 min.

Makes

10 servings

Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York

Ingredients

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup water
  • 3 cups fresh raspberries
  • WHIRLIGIGS:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1 large egg, room temperature, lightly beaten
  • 2 tablespoons half-and-half cream
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon grated lemon zest
  • Optional: Heavy whipping cream and additional raspberries

Directions

  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. In a small bowl, 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.

Nutrition Facts

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