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Lemon Whirligigs with Raspberries

 Lemon Whirligigs with Raspberries
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
10 ServingsPrep: 35 min. Bake: 25 min.


  • 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
  • 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


  • 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.

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Lemon Whirligigs with Raspberries (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.