INGREDIENTS

1 pack,25g Green unflavored gulaman
2 tablespoons sugar
3 cups water
tsp melon extract
1 can,410ml Angel Kremdensada,Chilled overnight
1 can ,410ml Angel Evaporada
tsp Melon Extract
1 cup cooked mini sago
3 cup honey dew melon cut into small cubes

 

PROCEDURE

  1. In a saucepan,dissolve gulaman and sugar in water.Cook over medium high heat.Bring to a quick boil.Turn of heat and add melon extract.Pour mixture in a rectangular pan and let set until firm.
  2. Cut melon gulaman into cubes and place in a large bowl.Add Angel Kremdensada,Evaporada, 1 teaspoon melon extract and sago.Mix well until combined.
  3. Add ice cubes.Spoon mixture into serving bowls and enjoy.

INGREDIENTS

1 pack, 200g crushed grahams
¼ cup melted butter
1 tbsp sugar
2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
half can Angel Condesada
1 cup cream cheese, softened
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tbsp gelatin powder
2 tbsp cold water
To make homemade apple pie filling
3 cups peeled and diced apples
1/3 cup sugar
3 tbsp water
2 tbsp butter
1 tsp ground cinnamon
1 tbsp + 1 tsp cornstarch, mixed with 2 tbsp water

 

PROCEDURE

  1. Homemade apple pie filling, Melt butter and cinnamon over medium heat. Stir in apples, sugar & water. Cover and cook stirring occasionally or until slightly softened. On a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft but not mushy and filling is thickened. Let it bubble for 1 minute. Cool. Set aside until ready to use.
  2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
  3. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese, vanilla extract, ground cinnamon and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture.
  4. To assemble. Pour the plain whipped cream on top of the prepared graham base Chill for 1 hour to set. Top with apple pie filling. Cover with layer of cream. Make sure to smoothen the cream on top. Chill to set for 1 hour. Decorate top with more apple pie filling and graham mixture. Refrigerate for 4 hours or best overnight.
  5. Slice and serve cold.

      6. INGREDIENTS

      2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
      1 can, 380g Angel Condesada, chilled
      1 pack, 200g crushed grahams
      ½ cup melted butter
      1 tbsp sugar
      2 cups canned peaches, diced- plus extra for garnish

       

      PROCEDURE

      1. Mix graham crackers, butter, and sugar. Set aside.
      2. Whip Angel All Purpose Creamer Tetra Pack until light and fluffy. Gently fold in Angel Condensada.
      3. To assemble, layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

      INGREDIENTS

      2 packs, 250ml Angel All Purpose Creamer, chilled overnight
      1 can, 380g Angel Condesada, chilled
      1 pack, 200g crushed grahams
      ½ cup melted butter
      1 Tablespoon sugar
      2 cups canned peaches, diced- plus extra for garnish

       

      PROCEDURE

      1. 1.Mix graham crackers, butter, and sugar. Set aside.
      2. 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
      3. 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

          4. INGREDIENTS

          1-250 ml Angel All-Purpose Creamer, chilled
          ½ cup Angel Condensada
          1 tsp instant coffee granules
          24 squares graham crackers
          2 tbsp cocoa powder
          2 tbsp chocolate chips

           

          PROCEDURE

          1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
          2. Lay graham crackers on the bottom of baking dish or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
          3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight.

          INGREDIENTS

          1-250 ml Angel All Purpose Creamer, chilled
          ½ cup Angel Condensada
          24 squares Graham Crackers
          1 cup sliced ripe mango

           

          PROCEDURE

          1. Combine remaining Angel AllPurpose Creamer and Angel Condensada whip until thick.
          2. Arrange graham crackers at the bottom of a baking dish. Add half of the cream mixture followed by slices of mangoes. Repeat the process to make 2 layers ending with cream and mangoes.
          3. Chill in the refrigerator for 6 hours or best overnight.

          INGREDIENTS

          1-250ml Angel All Purpose Creamer, chilled
          ½ cup Angel Condensada
          24 squares graham crackers
          ¼ tsp ube extract
          ½ cup grated cheddar cheese

           

          PROCEDURE

          1. Place the chilled Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluff. You may also use fork or wire whisk. Set aside.
          2. Gently fold in Angel Condensada and ube extract into the whipped cream.
          3. Lay crackers in the bottom of a square or rectangular pan. Pour ube mixture on top. Repeat the process to make 2-3 layers ending with ube-cream mixture on top.
          4. Sprinkle with grated cheese. Chill for 3 hours or best overnight.

          INGREDIENTS

          2 tbsp unsalted butter
          3 pcs Ripe Bananas, cut into thin rounds
          1/3 cup brown sugar
          2 cups Angel Kremdensada, chilled
          30 pcs broas/lady finger cookies
          1 cup Angel All-Purpose Creamer, chilled

           

          PROCEDURE

          1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
          2. Soak each cookie in ½ cup Angel Kremdensada and place at the bottom of a baking dish.
          3. Combine remaining Angel Kremdensada and All-Purpose Creamer and whip until thick.
          4. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and bananas. Freeze 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

          1-410 ml can Angel Kremdensada, chilled
          1-200gram pack crushed graham crackers
          1-432 grams fruit cocktail, drained

           

          PROCEDURE

          1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
          2. Layer crushed graham crackers on the bottom of a glass serving cup.
          3. Pour whipped cream and top with fruit cocktail.
          4. Repeat process to make 3 layers, ending with whipped cream, fruit cocktail.
          5. Chill in refrigerator overnight.