This is a fun and easy way to use curry blends in a sweet dish.



Ingredients

Directions

In a chilled bowl, whip cream until soft peaks form. Add powdered sugar and your choice of curry spice blend. Using a spatula, fold in pomegranate molasses. Refrigerate for 30 min. before serving.

Serving Suggestions

Serve with fresh fruit pieces. Delicious with mango, pineapple, strawberries and bananas. Thread fruit onto skewers for a cute picnic side.

Yields

2 cups

Thanks To

Barbara Neal & Denise Rich, Savory Spice—Santa Rosa, CA

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Savory Spice Shop Ingredients
Pomegranate Molasses -4.5floz $3.90
Ras el Hanout 1 oz bag $4.80
Vindaloo 1 oz bag $2.70
Marrakech Moroccan Spice 1 oz bag $4.90

Nutrition

Gluten-Free
Nut-Free
Vegetarian

Items in this Recipe

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-Linda W. of Philadelphia, PA

Customer Reviews ( Add a Review )

5 stars 12/30/16 Lisarwest
I loved the savory sweetness of this.. I found it addicting and am happy to bring it to potlucks! I have to get better at getting it to be light and fluffy at the end. I didn't let the bowl chill very long.