Lemon Whirligigs with Raspberries Recipe
Lemon Whirligigs with Raspberries Recipe photo by Taste of Home

Lemon Whirligigs with Raspberries Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 10 servings

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

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.

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 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.
  5. Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired. Yield: 10 servings.
Originally published as Lemon Whirligigs with Raspberries in Taste of Home June/July 1996, p25

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.

Sweet White Wine

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

Reviews for Lemon Whirligigs with Raspberries

AVERAGE RATING
   (3)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Jul. 4, 2010

"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!"

MY REVIEW
Reviewed Jun. 17, 2010

"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."

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