Pineapple Rum Crème Cake

• one 10-inch angel food cake
• 16 ounce container Cool Whip® dessert topping
• 4-1/2 ounces rum
• 1-1/2 cups crushed pineapple in heavy syrup

1. Slice cake into 3 even slices lengthwise and place bottom piece on a cake plate.
2. Using a teaspoon, sprinkle 1/3 of rum over cake. Spread 1 cup Cool Whip® over cake, followed by 3/4 cup pineapple and syrup.
3. Top with middle cake slice and repeat step 2 above.
4. Place third cake slice on top, repeat rum and spread remaining Cool Whip® over cake to cover.
5. Chill well before serving.
6. Slice into 12 portions.

• Calories: 245
• Protein: 4 g
• Carbohydrate: 42 g
• Fat: 4 g
• Cholesterol: 0 mg
• Sodium: 99 mg
• Potassium: 142 mg
• Phosphorus: 15 mg
• Calcium: 3 mg
• Fiber: 1.0 g

Renal and renal diabetic food choices

• 1 high calorie
• 1 fruit
• 1 starch

Carbohydrate choices

3