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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

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.

Cooking Light NOVEMBER 1998

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

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.

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
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Citrus Medley with Pound Cake Triangles recipe

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