Citrus Medley with Pound Cake Triangles


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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 18%
  • Fat: 3.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.2g
  • Carbohydrate: 38.4g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 187mg
  • Calcium: 54mg


  • 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)


  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.
My Notes

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

Add Note

Citrus Medley with Pound Cake Triangles Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy