Lemon Whirligigs with Raspberry

By newbaucher

Golden whirligigs with a tart lemon flavor float on a raspberry sauce in this dessert. I love serving it to guests. My children also like it made with blackberries.

Ingredients

• Whirligigs:
• 2/3 cup sugar
• 2 Tlbs.cornstarch
• ¼ tsp ground cinnamon
• 1/8 tsp salt
• 1 cup water
• 3 cups fresh raspberries
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 3 Tbls. shortening
• 1 egg, lightly beaten
• 2 Tbls half-and-half cream
• ¼ cup sugar
• 2 Tbls. butter, melted
• 1 tsp grated lemon peel
• Heavy whipping cream and additional raspberries, optional

Details

Servings 10

Preparation

Step 1

In a saucepan, combine sugar, cornstarch, cinnamon, nutmeg and salt. Gradually add water; bring to a boil. Reduce heat to medium; cook and stir until sauce thickens, about 5 minutes. Place raspberries in an ungreased 1 ½ qt. shallow baking dish; pour hot sauce over top. Bake at 400° for 10 minutes; remove from oven and set aside.
For whirligigs, combine the first three ingredients in a bowl; cut in shortening until crumbly. Combine egg and cream; stir into dry ingredients to form a stiff dough. Shape into a ball; place on a lightly floured surface. Roll into a 12-in. x 6-in. rectangle. Combine sugar, butter and grated lemon peel; spread over dough. Roll up, jelly roll style, starting at a long side. Cut into 10 slices; pat each slice slightly to flatten.
Place whirligigs on top of berry mixture. Bake at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.