Citrus Medley with Pound Cake Triangles

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 Cooking Light

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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

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

  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.
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