• 1 large angel food cake
• 2 small boxes of sugar-free orange gelatin
• 2 cups of boiling water
• 1 six-ounce can lemonade concentrate
• 1 twelve-ounce container of nondairy whipped topping

1. Cut angel food cake into 1-inch pieces and place in a large mixing bowl. Set aside.
2. Place gelatin mix in a mixing bowl and add boiling water. Stir until gelatin is dissolved.  Add frozen lemonade concentrate and let set until mixture thickens slightly and becomes syrupy.
3. Fold in 1/2 carton of nondairy whipped topping. Pour gelatin mixture over angel food cake and stir until mixed well.
4. Spread cake mixture evenly in a 9" x 13" glass pan and refrigerate overnight until set.
5. Spread remaining whipped topping over cake and serve.

• Calories: 284
• Protein: 3 g
• Carbohydrate: 50 g
• Fiber: .5 g 
• Fat: 8 g
• Cholesterol: 0
• Sodium: 234 mg
• Potassium: 107 mg
• Phosphorus: 65 mg
• Calcium: 42 mg

Renal and renal diabetic food choices

• 3 starch
• 1 fat

Diabetic carbohydrate choices

• 3 carbohydrate