Lemon Whirligigs with Raspberries
Total TimePrep: 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 large egg, lightly beaten
- 2 tablespoons half-and-half cream
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon grated lemon zest
- 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.
- 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 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.
- Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.
Nutrition Facts1 serving: 206 calories, 7g fat (3g saturated fat), 29mg cholesterol, 259mg sodium, 34g carbohydrate (20g sugars, 3g fiber), 2g protein.
Feb 25, 2018
Have been making this for years. It is easy, so tasty, and one of our favorites. It works well with many fruits and fruit mixtures. I bake it in a pretty oval pie plate and bring it to the table to serve. The presentation elicits oohs and aahs, but when my guests taste it the praise is even greater.
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!
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.