Pan-Seared Pound Cake With Minty Fruit Salad

Ingredients

2 tablespoons sugar, divided
3 navel oranges, peeled and segmented
1 cup blueberries
1 cup raspberries
1 cup quartered strawberries
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
8 thick slices purchased or homemade pound cake

2 tablespoons unsalted butter, softened

Methods

• In a medium bowl, combine 1 tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.
• Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice.
• Heat a large nonstick skillet over medium. Working in batches, toast the cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm and topped with the fruit salad.
• Nutrition information per serving: 340 calories; 150 calories from fat (44 per cent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 165 mg cholesterol; 46 g carbohydrate; 3 g fiber; 8 g sugar; 5 g protein; 280 mg sodium.

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