Citrus Medley With Pound Cake Triangles

• 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.

tangelo juice, fresh blood orange juice, golden raisins, sugar, fresh mint, tangelo sections, orange sections, cake, margarine

Taken from www.myrecipes.com/recipe/citrus-medley-with-pound-cake-triangles (may not work)