Citrus Medley with Pound Cake Triangles

Citrus Medley with Pound Cake Triangles Recipe
Tangerines can be substituted for the tangelos. Red navel or any other type of orange can be substituted for the blood orange.


6 servings (serving size: 2 cake triangles and 1/2 cup fruit)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 18 %
Fat 3.9 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 1.2 g
Protein 2.2 g
Carbohydrate 38.4 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 187 mg
Calcium 54 mg


1/3 cup fresh tangelo juice
1/4 cup fresh blood orange juice
2 tablespoons golden raisins
2 tablespoons sugar
2 teaspoons finely chopped fresh mint
1 1/2 cups tangelo sections (about 8 tangelos)
1 1/2 cups blood orange sections (about 8 blood oranges)
6 (1-ounce) slices fat-free pound cake
2 tablespoons stick margarine or butter, melted
Mint sprigs (optional)


Combine first 5 ingredients in a small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Gently stir in tangelo and orange sections. Cool completely.

Brush both sides of cake slices with margarine. Place a large nonstick skillet over medium-high heat until hot. Add cake slices; cook 2 minutes on each side or until lightly browned. Cut each cake slice in half diagonally. Serve cake with fruit mixture. Garnish with mint sprigs, if desired.

November 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note