Viral Pink Sauce (ft. QCP)

Ingredients

• 2 pieces Dragon Fruit (ripe, peeled and cubed)
• 0.5 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tablespoons Honey (preferably raw)
• 1 clove Garlic (minced)
• 0.5 teaspoon Chili Flakes (adjust to heat preference)
• 1 tablespoon Apple Cider Vinegar (adds brightness)
• 1 teaspoon Soy Sauce (use gluten‑free if needed)
• 2 tablespoons Sunflower Oil (added slowly while blending to emulsify)

Instructions

1. Prepare Dragon Fruit

   Slice the dragon fruits in half, scoop out the flesh, and cut into 1‑inch cubes.

   Time: PT5M

2. Add Base Ingredients to Blender

   Place the cubed dragon fruit, yogurt, honey, minced garlic, chili flakes, vinegar, and soy sauce into the blender.

   Time: PT5M

3. Emulsify with Sunflower Oil

   Start the blender on low speed and slowly drizzle the sunflower oil through the lid opening while the blender runs, allowing the sauce to emulsify and turn a vibrant pink.

   Time: PT3M

4. Adjust Seasoning

   Taste the sauce and add a pinch of salt, extra honey, or a few more chili flakes if desired. Blend for another 30 seconds.

   Time: PT2M

5. Store or Serve

   Transfer the pink sauce to a clean jar, seal, and refrigerate. Use as a dip, drizzle, or dressing.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g