Hawaiian Wedding Cake

1 package (18 1/4 ounces) yellow cake mix
1 1/4 cups 1% buttermilk
4 egg whites
1 egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces and one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup flaked coconut, toasted

In a mixing bowl, beat the dry cake mix, buttermilk, egg whites and egg on low speed until moistened. Beat on high for 2 minutes. Transfer to a 13-by-9-by-2-inch baking pan coated with nonstick cooking spray. Bake at 350 degrees for 25–30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In another mixing bowl, beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cake. Spoon pineapple over pudding mixture. Top with whipped topping. Sprinkle with coconut. Store in the refrigerator.

Yield: 18 servings

Nutrition Analysis: One piece equals 221 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 378 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.