Neon pink dragon fruit smoothie, no protein powder

Name: Neon pink dragon fruit smoothie, no protein powder
Total time: 300 s
Yield: 2 glasses
Cuisine: American
Ingredients: 200 g fresh red dragon fruit (pitaya), peeled and chopped; 300 g plain non-fat Greek yogurt (Fage 0% or skyr); 200 ml unsweetened soy milk; 30 g chia seed powder (ground chia, not whole); 10 g almond powder; a few drops Stevia or monk fruit, only if your fruit is mild

Studio Shoki @studioshoki

Taiwan

A neon-pink smoothie built on fresh red dragon fruit. Greek yogurt carries the protein, soy milk keeps it pourable, and ground chia thickens it to a silky cream in seconds, so there is no resting step. No protein powder and no ice anywhere.

Per serving: about 272 kcal, 24 g protein, 7.5 g fat, 19 g net carbs, 9 g fiber. The whole batch is about 545 kcal and 49 g of protein, and the yogurt carries roughly 31 g of that, so your pot sets the number. Confirm from your own packages.

Red dragon fruit is milder than it looks, so taste it before you serve. A few drops of sweetener lift it without moving the macros.

Studio Shoki @studioshoki

Taiwan

Red dragon fruit is milder than it looks, so taste it before you serve. A few drops of sweetener lift it without moving the macros.

Saved

Ingredients

5 mins

2 glasses

200 gfresh red dragon fruit (pitaya), peeled and chopped
300 gplain non-fat Greek yogurt (Fage 0% or skyr)
200 mlunsweetened soy milk
30 gchia seed powder (ground chia, not whole)
10 galmond powder
Stevia or monk fruit, a few drops, only if your fruit is mild

Saved

Steps

5 mins

1

Soy milk into the blender first, then the Greek yogurt on top of it.
2

Chia powder and almond powder next, sitting on the yogurt rather than down on the blades, so they cannot clump. A short low pulse helps them disperse. Chopped dragon fruit goes in last.
3

Blend on medium for 15 seconds to hydrate the powders into the dairy, then high for 45 seconds, until it is completely smooth and a deep uniform magenta.
4

Divide between two glasses and drink it cold. No ice on purpose: it waters the colour down and turns it slushy. Chill the glasses instead if you want it colder.