Herbalife French Vanilla | Jen Bendewish │Running Down a Dream

Herbalife Cranberry Wheat Scones

This recipe came from the Herbalife Today magazine (Winter/Spring 2014). Click HERE for a link to the magazine. I was hesitant to try the recipe due to the 1/2 c of olive oil it calls for. I thought the olive oil would make the scones taste funny and I didn’t want to lose any of my precious F1 shake mix in the process.

This lower fat, lower calorie version of the classic scone is not intended as a meal replacement. However it gets a protein boost from the addition of Formula 1 Healthy Meal shake mix.

INGREDIENTS (for 14 to 16 scones):

4 oz. Formula 1 French Vanilla shake mix
2 cups flour
1 ¾ cups wheat flour
3 tablespoons baking powder
¼ teaspoon salt
¼ cup light brown sugar
4 tablespoons unsalted butter (cut into pieces)
cup extra virgin olive oil
1 ¼ cups non-fat or low-fat milk
1 cup cranberries Continue reading →

HERBALIFE CUPCAKES

INGREDIENTS

10 scoops HERBALIFE F1 Shake Mix (I recommend French Vanilla, Dulce de Leche, or Dutch Chocolate)
1/2 cup self rising flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup 2% milk
1/2 cup vegetable oil
1 tsp vanilla extract
1 stick unsalted butter
1/2 cup Splenda Blend
3/4 cup egg whites

ICING
2 TBSP HERBALIFE Personalized Protein Powder
1 cup powdered sugar
1/4 cup butter, softened
1/2 tsp vanilla extract
4 tsp 2% milk

PREPARATION

Preheat oven to 350°. Line 24 muffin cups with paper liners (or 36 mini muffin cups).

Whisk together HERBALIFE F1 shake mix, flour, baking powder, baking soda, and salt in a medium bowl. Combine the milk, oil, and vanilla extract in a 2-cup measuring cup or a small bowl.

In another bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.

Add the egg whites and reduce speed to low. Add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour mixture and beating just until blended. Fill liners 2/3 full and bake until a toothpick inserted in the center comes out clean, 15- 20 minutes for standard cupcakes, 11-13 minutes for mini cupcakes. Remove the cupcakes from the baking pan and allow to cool completely before adding icing.

ICING

In a large bowl, beat together HERBALIFE Personalized Protein Powder, powdered sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is of spreading consistency. Mix everything well. Spread with a butter knife on cooled cupcakes.

Yield: 24 standard cupcakes. or 36 mini cupcakes
Amount Per Serving (based on standard size cupcake)
Calories: 130
Protein: 3.5g

PERSONAL REVIEW

These are amazing! I added the self rising flour to help keep the cupcakes light and fluffy. If you are on a weight management prgram, these cupcakes might still be too much of a treat. I made these cupcakes for my lil munchkin’s 5th birthday. She loves them and it is a much healthier option for ou little ones! Enjoy!