ANGEL FOOD DELIGHT
I found this in a magazine, I believe it was "Quick & Easy" while waiting for an appointment. Unfortunately, I do not remember what they called it so I have just called it Angel Food Delight. It sounded too easy to be true but it was wonderful. The original recipe said to chill for an hour but I found it took longer for the flavors to merge. I liked the adaptability of using different toppings. The recipe called for 2 cans of Pie Filling but I found 1 to be sufficient. However, use your own judgement. While the flavor is rich, it is not a heavy dessert and everyone has loved it.
Provided by Cloudtears
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Blend powdered sugar and cream cheese until smooth and creamy.
- Cut Angel Food cake into 1 inch cubes.
- Fold whipping cream and cake cubes into the cream cheese mixture.
- Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
- Cut into portions and spoon pie filling on top of each portion.
- Serve.
Nutrition Facts : Calories 200.2, Fat 7.6, SaturatedFat 4.7, Cholesterol 23.8, Sodium 229.6, Carbohydrate 30.4, Fiber 0.1, Sugar 20.2, Protein 3.6
CHOCOLATE ANGEL DELIGHT
Make and share this Chocolate Angel Delight recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 20m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate in water on top of double boiler; cool.
- Stir in yolks and salt.
- Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
- Whip heavy cream; add vanilla; fold into chocolate mixture.
- Place chunks of angel food cake into 9x13x2" pan.
- Cover with chocolate mixture.
- Chill at least 6 hours before serving.
- Cut into squares and top with ice cream.
Nutrition Facts : Calories 261.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 70.2, Sodium 150.9, Carbohydrate 30, Fiber 1.3, Sugar 21.1, Protein 3.9
ANGEL FOOD DELIGHT
For a show-stopping ending to the meal, the delicious cake only needs four ingredients. It's so simple to make ahead of time, but it looks like I spent hours fussing.-Beth Stephas, Eagle Grove, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.
Nutrition Facts :
ANGEL DELIGHTS
Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell's 2008 cookie contest. Sounds fabulous. They say you can cover and refrigerate for up to 1 week.
Provided by januarybride
Categories Low Protein
Time 30m
Yield 4 dozen, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
- Add salt, vanilla, cereal and coconut; stir well to combine.
- When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.
Nutrition Facts : Calories 248.5, Fat 8.1, SaturatedFat 5.9, Cholesterol 12.2, Sodium 97.5, Carbohydrate 45.9, Fiber 2.2, Sugar 38.4, Protein 1.2
STRAWBERRY ANGEL DELIGHT
For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.
Nutrition Facts :
CHERRY ANGEL DELIGHT
These tempting angel food treats fly from start to finish.-Ida Wing, Cape Cod, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.
Nutrition Facts :
ANGEL'S DELIGHT
Provided by Molly O'Neill
Categories project, dessert
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the angel hair, combine sugar, corn syrup and water in a medium saucepan. Place over high heat and cook, swirling pan occasionally, until the mixture reaches 305 degrees on a candy thermometer. Immediately remove from heat and plunge the bottom of the pan into cold water. Let stand until mixture thickens, about 5 minutes. Place a large sheet of parchment paper on a work surface. Hold 2 forks in 1 hand and dip the tines into the syrup. Rapidly wave the forks back and forth over the parchment paper, letting the thin, fine strands fall on the paper. Repeat with remaining syrup. Set aside.
- Thinly slice the strawberries. Either use a small heart-shaped cutter to cut hearts out of strawberry slices or trim them into heart shapes with a small knife. Set aside.
- To make the cake, preheat oven to 375 degrees. Butter 4 1-cup ramekins and coat with sugar. Set aside. Place chocolate, butter and salt in a double boiler. Heat over medium heat, stirring occasionally until melted. Remove from heat, add cocoa and whisk until smooth. In separate bowl, whip egg whites on medium speed until foamy. Add sugar, turn speed to high and whip to stiff peaks. Very gently fold chocolate into egg whites. Spoon the mixture into the molds until they are 3/4 full (this may not take all of the batter). Bake until puffed and browned but still liquid in the center, about 5 to 6 minutes.
- Run a small knife inside the rim of the molds to loosen. Invert the cakes onto the center of each of 4 plates. Wrap some of the angel hair around each of the cakes. Scatter a few of the strawberry hearts over the angel hair. Serve immediately.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 139 milligrams, Sugar 102 grams, TransFat 1 gram
BERRY ANGEL DELIGHT
It's the berries - and the angel food cake - that create this impressive, easy dessert. This can also be a bit semi homemade if you use a store bought cake.
Provided by Ceezie
Categories Dessert
Time 4h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
- Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
- Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
- Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Nutrition Facts : Calories 294.2, Fat 10.8, SaturatedFat 6.5, Cholesterol 39, Sodium 335.4, Carbohydrate 45.1, Fiber 1.6, Sugar 25.7, Protein 6.2
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