Citrus Medley with Pound Cake Triangles

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

Yield:

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

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

November 1998
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