Angel Delight Recipes!

Ever wanted to make something tasty quickly? Well these simple recipes will allow you to make something tasty out of a well know product Angel Delight. I love it and have grown up with it. I will introduce Jack to it and make it a yummy treat for him.

Available in Chocolate, Strawberry, Banana, Butterscotch & Raspberry.
Also a sugar-free version in Butterscotch, Strawberry and Chocolate.

First up is similar to banoffee pie. Melt butter and digestive biscuits together and put in the bottom of a cake tin or bowls. Chop up two bananas and spread over the biscuit base. Next, mix up banana Angel Delight as normal and spread over the banana. To finish shake some chocolate sprinkles on the top and leave to chill.
To make a chocolate cheesecake; don't add the banana and use a chocolate Angel Delight. Try using some yummy biscuits as a base such as chocolate chip cookies or ginger nut biscuits!
You could even try making the base out of Weetabix mixed with Rich Tea biscuits, banana Angel Delight for the filling and add strawberries and raspberries to the top.

What about a Chocolate Orange Triffle? Add Jaffa Cakes to the bottom of a dish. Cover with mandarin oranges. Mix up a chocolate Angel Delight and layer over the Jaffa Cakes. Whip up cream and layer over the Angel Delight. You could even decorate the top with Terry's Chocolate Orange segments!

Ever thought to make yummy ice lollies from Angel Delight? Mix it up as usual just add a little more milk so it doesn't go to thick. Then pour the mixture into ice lolly moulds and freeze for around 2-3 hours. You could use Strawberry Angel Delight and add fresh strawberries to the mix!

Enjoy!!

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Cheesecake.... Yummy!!

For a week I have been wanting to make my own cheesecake. Well, today I thought I would give it a go.
I melted the butter and chucked in the crushed digestive biscuits and mixed it around. Pushed the biscuits into the tin and then popped it into the fridge to cool. I then went on to make the cheese top. I used a family sized pot of philadelphia, icing sugar, lemon juice and caster sugar. Mixed it until fluffy and spread on the top of the biscuit base. The whole thing went into the fridge and will remain in there for 2/3 hours; ready for pudding tonight.

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Recipe for lemon cheesecake.


INGREDIENTS

110g digestive biscuits
50g butter
25g brown sugar
350g cream cheese (full fat, I use Philadelphia)
75g castor sugar
Zest of 1 lemon
Juice of 3 lemons (you need about 6 tablespoons)
150ml double cream (optional)

METHOD

1. Crush the biscuits thoroughly to fine crumbs.
2. Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar.
3. Press into an 8 inch loose bottomed cake tin (I have found it much easier to turn out using one of these).
4. Chill in the fridge while you make the topping.
5. Beat together the cream cheese, castor sugar, lemon zest and lemon juice until smooth and creamy.
6. Whip the double cream until you have soft peaks.
7. Mix together the cream cheese mixture and the cream.
8. Spread over the base and chill for a couple of hours.
9. Enjoy!