Lemon Whirligigs With Raspberries Recipe

Directions:

1. Preheat oven at 400.
2. In a 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.
3. Place in an un-greased 1 1/2 quart shallow baking dish; pour hot sauce over top. Bake un-covered, at 400.for 10 minutes. Remove from the oven; set aside.
4. 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 from a stiff dough.
5. Shape into a ball. On a lightly floured surface. Roll out into a 12-inch x 6-inch rectangle. Combine the sugar, butter and lemon peel; spread over dough to within 1/2 -inch of edge. Roll up, jelly roll style, starting at a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on the berry mixture.
6. Bake un-covered, at 400 for 15 minutes or until whirligigs are golden. Garnish servings with cool whip and raspberries if desired.
7. Serving size: 1
8. Nutritional Values: Calories per serving: 206, Fat: 7g, Cholesterol: 29mg, Sodium: 259mg, Carbohydrate: 34g, Fiber: 3g, Protein: 2g
9. NOTE: This is Diabetic friendly, Gastric bypass friendly, and for anyone.