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Citrus Medley with Pound Cake Triangles

BECKY LUIGART-STAYNER
Yield 6 servings (serving size: 2 cake triangles and 1/2 cup fruit)
Tangerines can be substituted for the tangelos. Red navel or any other type of orange can be substituted for the blood orange.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.