INGREDIENTS

1-250 ml + ½ cup Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
1 nut buko, juice and meat separated
1-565 grams canned lychee, drained and cut into wedges

 

PROCEDURE

  1. Slice the meat into strips and add about 2/3 cup juice. Press this and strain the liquid out.
  2. Mix with the chilled Angel Condensada.
  3. Whip the Angel All-Purpose Creamer and add in the pressed buko juice and condensed milk. Freeze for 30 minutes.
  4. Fold in the buko strips and the lychee wedges. Freeze overnight.

INGREDIENTS

2-250 ml Angel All-Purpose Creamer, chilled
1-380 grams Angel Condensada
½ tsp yellow food coloring
1 tsp vanilla extract
1 cup ripe mango puree
½ cup diced ripe mango
½ cup toasted cashew nuts, chopped
1 loaf store bought pound cake, sliced following the shape of the packaging or container

 

PROCEDURE

  1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
  2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
  3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
  4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
  5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
  6. Freeze ice cream cake until ready to serve.

INGREDIENTS

2 Tablespoons cooking oil
3 pieces Swift Mighty Meaty Burger Patty
1/2 cup Swift Delicious Bacon, chopped
2 Tablespoons butter
2 teaspoons minced garlic
½ cup chopped onion
2 Tablespoons all-purpose flour
1 ½ cup water
1/2 cube beef bouillon
1-410 ml Angel Evaporated Filled Milk
½ cup grated cheddar cheese
To taste salt
To taste pepper
To taste 1 piece hamburger bun, sliced into small cubes

 

PROCEDURE

  1. Fry burger patties in hot oil. Drain excess oil on a paper towel and roughly chop. Set aside until ready to use.
  2. Using a clean pan, fry bacon until brown and crispy. Drain excess oil and set aside. Using the same pan, add hamburger bun pieces and cook until toasted. Set aside.
  3. In a deep pot, add butter, garlic, and onion. Cook until soft and aromatic. Add flour and stir until bubbly. Pour in water, beef bouillon and Angel Evaporada. Add in burger pieces and bring to a boil and gently lower down the heat and slowly simmer until soup is thick.
  4. Ladle soup in bowls, top with crispy bacon, toasted hamburger buns, and some tomato, iceberg lettuce and grater cheese if desired.

      5. INGREDIENTS

      CRUST:
      – 200 grams crushed crackers (grahams or chocolate biscuit)
      – 2 tbsp sugar
      – 6 tbsp melted butter

      CHEESECAKE LAYER:
      – 2-228 grams cream cheese, softened
      – 1-370ml Angel All Purpose Creamer, chilled overnight
      – Half can Angel Condensada
      – 1 tbsp unflavored clear gelatin
      – ¼ cup water

      TOPPINGS:
      – Strawberry Pie Filling/Topping or Strawberry Jam

       

      PROCEDURE

      1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
      2. In another bowl, beat cream cheese and Ange All Purpose Creamer and Angel Condensada, until creamy and fluffy. Set aside.
      3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Mix well until combined.
      4. Divide cream cheese mixture into prepared cups. Top with strawberry pie filling. Chill for 4 hours or overnight.

      INGREDIENTS

      CHEESECAKE BASE:
      – 1-200 grams crushed graham cracker
      – 2 tbsp sugar
      – ½ cup melted butter
      – 2-228 grams cream cheese, softened
      – ¾ cup Angel Condensada
      – 1-370 ml Angel All Purpose Creamer, chilled overnight
      – 1 ½ tbsp unflavored clear gelatin
      – ¼ cup water

      DULCE DE LECHE TOPPING:
      – ½ cup sugar
      – 2 tbsp butter
      – 1-410 ml Angel Kremdensada, room temperature

       

      PROCEDURE

      1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
      2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
      3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
      4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
      5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
      6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

      INGREDIENTS

      4 tbsp canned cream corn
      2 tbsp canned corn kernel
      ½ tbsp sugar
      1 cup crushed ice
      ¼ cup Angel Evaporada
      1 small scoop sweet corn ice cream
      2 tsp corn flakes

       

      PROCEDURE

      1. Layer crushed ice, cream corn and sugar in a glass or bowl.
      2. Top with corn kernel, sweet corn ice cream and corn flakes.
      3. Drizzle Angel Evaporada on top.
      4. Serve immediately.

      INGREDIENTS

      1-200g pack graham crackers
      1-410 ml Angel Kremdensada, chilled
      1 tsp ube extract
      ½ cup grated cheddar cheese

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada and ube extract in a bowl.
      2. Beat using a fork or wire whisk until light and fluffy. Set aside.
      3. Lay crackers on the bottom of a square or rectangular pan. Pour ube cream mixture on top.
      4. Repeat the process to make 2-3 layers, ending with cream on top.
      5. Sprinkle with grated cheese. Chill for 6 hours or best overnight.

      INGREDIENTS

      1 cup diced ripe mango
      2 cups cooked mini sago
      1 cup mango puree
      1-410ml Angel Kremdensada
      ½ cup Angel Evaporada

       

      PROCEDURE

      1. Combine all ingredients in a bowl.
      2. Mix well. Chill for at least 2 hours. Serve cold.

      INGREDIENTS

      1-200g pack graham crackers
      1-410 ml Angel Kremdensada, chilled
      1 cup mashed avocado
      ½ cup crushed grahams

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada in a bowl.
      2. Beat using a fork or wire whisk until light and fluffy. Fold in mashed avocado. Set aside.
      3. Lay crackers on the bottom of a square or rectangular pan. Pour avocado cream mixture on top.
      4. Repeat the process to make 2-3 layers, ending with cream on top.
      5. Sprinkle crushed grahams on top. Chill for 6 hours or best overnight.

      INGREDIENTS

      1 cup water
      1 tsp ube extract, divided in two half teaspoons
      1 tbsp clear unflavored gulaman powder
      2 tsp sugar
      1-140 ml Angel Kremdensada
      ½ cup Angel Evaporada
      ½ cup cooked mini sago
      ¼ cup grated cheddar cheese

       

      PROCEDURE

      1. In a small pot, bring water to a boil, turn off heat, and add ½ teaspoon ube extract. Let cool.
      2. Sprinkle gulaman powder into the tea and bring to a soft boil.
      3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
      4. In a bowl, combine Angel Kremdensada and ½ teaspoon ube extract. Toss in ube jelly and sago until coated through. Chill jelly for at least 2 hours.
      5. Scoop into bowls and sprinkle with cheese. Serve cold.