[X]

Home > Recipes > Lemon Whirligigs with Raspberries

Lemon Whirligigs with Raspberries Recipe

Lemon Whirligigs with Raspberries Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Golden whirligigs with a tart lemon flavor 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

This recipe is:

Contest Winning

[X]

Rate Lemon Whirligigs with Raspberries Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Whirligigs with Raspberries Recipe

Prep: 35 min. Bake: 25 min.

Yield: 10 Servings

35 25 60

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 egg, lightly beaten
2 tablespoons half-and-half cream
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon grated lemon peel
Heavy whipping cream and additional raspberries, optional

Directions

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 12-in. x 6-in. rectangle. Combine the sugar, butter and lemon peel; spread over dough to within 1/2 in. of edges. Roll up, jelly roll style, starting at a long side. Cut into 10 slices; pat each slice slightly to flatten. Place of berry mixture.
Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 206 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 259 mg sodium, 34 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Lemon Whirligigs with Raspberries in Taste of Home June/July 1996, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Crisps & Cobblers Desserts Taste of Home Magazine Dessert Recipes Taste of Home Magazine Recipes Winning Dessert Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Lemon Whirligigs with Raspberries

Lemon Whirligigs with Raspberries

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jul. 04, 2010 by Sarah in Portland

Delicate, wonderful flavor and texture. Something you might find at teatime at a fancy New York City hotel. Not too delicate to be my 22 year old grandson's favorite dessert!

Reviewed on Jun. 17, 2010 by Laura2009

I saw this recipe in the June/July 96 issue of TOH and thought that someday, I'd make it. Three years later, Imet my husband and I found out that he loved raspberries but I still didn't make it. I made this last night and he took some to work and told me it was the best desssert and wished he had more. I used frozen raspberries that I picked and froze a year ago. Just asgood as fresh.