| Protein Bake Mix Recipes |
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| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 81 | 3.2 | 7.7 | 1.5 | 5.1 |
Fat of which saturates (g) : 1.2
Carbohydrate of which sugars (g) : 5.6
Salt (g) : 0.5
Mini vegetable pizzas
Cook time: 15 minutes
Ingredients:
- 48g Protein Bake Mix
- 3g fast-action dried yeast
- 35ml semi-skimmed milk
- 20g bread/strong flour, to dust (or gluten free alternative)
- 2 tbsp passata
- 4 fresh basil leaves
- 30g reduced fat grated mozzarella, thinly sliced
- 1/4 (80g) courgette, chopped
- 4 olives, sliced
- 20g sweetcorn
- sea salt and black pepper
Method:
- In a large bowl, combine the Protein Bake Mix and yeast. Warm the milk in a cup in the microwave for 10 seconds, or until room temperature. Mix the milk into the dry ingredients and stir for 1 min. Scrape the mixture downs it is one mound with a spatula. Cover the bowl with an airtight wrap and leave in a warm place for 1 hour.
- Preheat the oven to 200°C/gas mark 6 and line an oven tray with baking paper. Dust a clean work surface with flour and transfer the dough onto it. Divide the dough into two equal pieces and roll into balls with your hands. Using a rolling pin dusted with flour, roll the balls out to an around 10cm circle, dusting with flour as you go. Transfer the circles to the baking paper.
- Spoon a tablespoon of passata onto each pizza and spread it with the back of a spoon to the edges. Rip the basil leaves into small pieces and scatter on top of the passata and then season with salt and pepper. Top each pizza with equal amounts of the mozzarella, courgette, olives and sweetcorn. Bake for 10-15 mins, until the pizza is golden and the cheese is melted. Serve or cool and chill to be eaten cold.
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 190 | 5.1 | 18.7 | 2.8 | 17.0 |
Fat of which saturates (g) : 2.1
Carbohydrate of which sugars (g) : 2.4
Salt (g) : 0.4
Savoury cheese muffins
Ingredients:
- 60 g Herbalife Nutrition Protein Bake Mix
- 60 g semi-skimmed milk
- 25 g low-fat yoghurt
- 5 g sunflower oil or any other vegetable oil
- 40 g grated reduced fat cheese
- 25 g feta cheese
- 30 g sweetcorn
- 1 egg
- 6 g fresh chives or spring onions chopped finely
- pepper
Method:
- In a bowl, mix all the wet ingredients, then add the dry and mix until homogenous
- Fill 4 muffin cases (2/3) and bake at 175C for 15-20 mins or until golden brown
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 132 | 5.8 | 7.3 | 1.3 | 12.4 |
Fat of which saturates (g) : 2.7
Carbohydrate of which sugars (g) : 2.2
Salt (g) : 0.7
Shortbreads
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 96g Protein Bake Mix
- 112g Protein Drink Mix
- 50g wholemeal flour, plus extra to dust
- 100g reduced fat margarine [Lighter Flora], melted
- 70ml semi-skimmed milk
Method:
Equipment: 20cm round oven tin
- Preheat the oven to 170°C/gas mark 3 and line the bottom of the tin with baking paper. In a large mixing bowl, combine the Protein Bake Mix, Protein Drink Mix and flour. Mix in the melted margarine, then stir in the milk gradually. Use your hand to bring the mixture together into a dough by kneading for 1 minute. The mixture should be firm but sticky.
- Transfer the mixture to the prepared tin and dip a metal spoon in a small cup of water or milk and use it to smooth it down the mixture to fill the whole tin, creating a smooth surface. Using the tines of a fork, dusted in flour, make a pattern all around the edge of the shortbread by pushing the fork tines into the mixture and making an indent. Score four lines going from one end of the tin to the other at equal intervals, so you have eight triangles within the circle. Prick the shortbread with a fork several times with in the triangles to make a spotty pattern.
- Bake on the bottom shelf of the oven for 15-20 minutes, until golden, then allow to cool in the tin. Remove from the tin and cut where you scored the lines to create triangle pieces of shortbread.
Nutrients per serving
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| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 158 | 6.0 | 12.1 | 1.7 | 13.7 |
Fat of which saturates (g) : 1.4
Carbohydrate of which sugars (g) : 1.0
Salt (g) : 0.8
High-protein pancakes
Ingredients:
- 24g (2 scoops) Herbalife Nutrition Protein Bake Mix
- 30ml semi-skimmed milk or water
Method:
- Preheat a non-stick pan on low heat.
- Mix 24g (2 scoops) of Protein Bake Mix with 30ml (2tbsp) of semi-skimmed milk (1.5% fat) or 30ml (2tbsp) of water. Once combined, pour the batter into the centre of the pan and spread the pancake out to your desired thickness.
- Cook on a low heat for 2-3 minutes until the bottom is golden, then flip the pancake and repeat this step on the second side.
Nutrients per serving
(With semi-skimmed milk)
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 111 | 2.7 | 9 | 1.7 | 11 |
Fat of which saturates (g) : 1.2
Carbohydrate of which sugars (g) : 2.1
Salt (g) : 0.6
(With water)
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| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 96 | 2.2 | 8 | 1.7 | 10 |
Fat of which saturates (g) : 0.9
Carbohydrate of which sugars (g) : 0.6
Salt (g) : 0.5
Fluffy donuts
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
- 1 egg
- 2 tsp water
- 1 tsp vanilla essence
- 48g Protein Bake Mix
- 40g plain flour, plus extra for dusting
- 8 sprays of reduced fat olive oil spray
Method:
Equipment: 7cm cookie cutter and 3cm cookie cutter, Air fryer
- Preheat the air fryer, if the model requires it. In a jug, whisk the egg, water and vanilla essence together, then place the Protein Bake Mix and flour in a large mixing bowl and mix in the egg mixture until completely integrated.
- Dust a clean kitchen surface with flour and tip the mixture onto it. Dust the mixture and roll to about 2cm thick, with a rolling pin dusted with flour, then cut three large circles out of it with the 7cm cutter. Using the smaller cookie cutter, cut out a small hole in the middle of each of the circles to make donut shapes.
- Gather the smaller holes and off-cuttings and roll it into around a 7cm circle. Neaten the circle up by using the 7m cookie cutter, then cut the middle out with the smaller cookie cutter.
- Spray the donuts once on each side with the spray and transfer to the air fryer basket, spacing them about 2cm away from each other. Cook for 5 minutes at 175°C, until golden and risen. Allow to cool before eating.
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 102 | 2.6 | 12.1 | 1.2 | 7.8 |
Fat of which saturates (g) : 0.8
Carbohydrate of which sugars (g) : 0.4
Salt (g) : 0.0
Fluffy cupcakes
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 96g Protein Bake Mix
- 112g Protein Drink Mix
- 40g reduced-fat soft margarine [Lighter Flora]
- 230ml semi-skimmed milk
- 20g 90% dark chocolate
- 8 cupcake cases
Method:
Equipment: a 12-hole cupcake tin
- Preheat the oven to 180°C/gas mark 4 and line the cupcake tin with eight cupcake cases. In a large mixing bowl, combine the Protein Bake Mix and Protein Drink Mix with a wooden spoon. Stir in the margarine and then the milk, stirring in gradually, then continue to stir until very smooth.
- Divide the mixture between the cupcake cases and bake for 15-20 minutes, until risen and golden. Allow to cool in the tin.
- Once cool, break the chocolate into small pieces and place in a microwaveable bowl. Microwave for 1 minute to 1 minute and 30 seconds or until you can stir the chocolate smooth. Drizzle the chocolate over the tops of the cupcakes and allow to dry before serving.
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 143 | 5.5 | 9.0 | 1.0 | 14.0 |
Fat of which saturates (g) : 1.9
Carbohydrate of which sugars (g) : 2.0
Salt (g) : 0.7
Blueberry traybake
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
- oil, for greasing
- 96g Protein Bake Mix
- 104g Formula 1 Sport
- 230ml semi-skimmed milk
- 100g blueberries
Method:
Equipment: 20cm square cake tin
- Preheat the oven to 180°C/gas mark 4 and grease and line the cake tin with baking paper. In a large bowl, combine the Protein Bake Mix and Formula 1 Sport. Gradually mix in the milk and stir until very smooth. Stir in the blueberries and then transfer the mixture to the prepared tin, flattening down the top with a spatula to make it smooth.
- Bake for 20-25 minutes, until golden, then cut into eight pieces on a chopping board and allow to cool. Serve.
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 116 | 2.7 | 9.8 | 3.4 | 11.9 |
Fat of which saturates (g) : 0.9
Carbohydrate of which sugars (g) : 5.7
Salt (g) : 0.1
Mushroom and tomato loaf
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
- 96g Protein Bake Mix
- 78g Formula 1 Savoury meal
- 210ml semi-skimmed milk
- 1 (90g) tomato, chopped
- 20g 30% reduced fat Cheddar cheese, grated
- 50g 50% reduced fat, mature cheese, grated
- 2 tbsp chopped basil and parsley
- Optional: sea salt and black pepper
Method:
Equipment: 500g loaf tin, baking paper
- Preheat the oven to 180°C/gas mark 4 and line the loaf tin with a sheet of baking paper. In a large bowl, combine the Protein Bake Mix and Formula 1 Savoury meal. Gradually whisk the milk into the dry ingredients for 1-2 minutes, until very smooth.
- Mix in the tomato, cheese, basil and parsley, then combine thoroughly. Transfer the mixture to the prepared tin and flatten the top down with a spatula. Bake for 35-40 minutes until an inserted skewer or flat knife comes out clean. Allow to cool in the tin for 10 minutes.
- Remove the loaf from the tin and remove the paper. Place the loaf on a serving plate, then slice and serve.
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 239 | 7.9 | 14.2 | 5.8 | 25.3 |
Fat of which saturates (g) : 3.5
Carbohydrate of which sugars (g) : 4.3
Salt (g) : 1.3
Brownies
Serves: 8
Cook time: 30 minutes
Ingredients:
- 50g low-fat spread
- 35g soft brown sugar
- 96g Herbalife Nutrition, Protein Bake Mix
- 100g Herbalife24 Rebuild Strength Chocolate
- 200ml semi-skimmed milk
- 35g 85% dark chocolate, broken into pieces
- 16 g cocoa powder
- 1 egg
Method:
Equipment: Baking paper, 20cm square cake tin
- Preheat the oven to 170 C/gas 3 and line the cake tin with baking paper.
- In a large mixing bowl, combine the low-fat spread with the soft brown sugar until completely combined. Stir in the Protein Bake Mix and Rebuild Strength powders, along with the milk.
- In a microwaveable bowl, melt the chocolate for 1 minute and 30 seconds or until you can mix the chocolate smooth. Stir the chocolate into the batter and whisk in the eggs. Transfer the batter to the prepared cake tin and bake for 15-20 mins until the top is set and fluffed up but the filling is still liquid underneath. Pierce the top a couple of times with a knife then allow to cool in the tin.
- Remove the brownie from the tin and baking paper then cut into sixteen pieces. Keep for up to 4 days in the fridge or wrap the brownies individually and freeze. To defrost, transfer to the fridge until defrosted.
Nutrients per serving:
(2 brownies)
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 187 | 7.4 | 15.3 | 1.0 | 14.4 |
Fat of which saturates (g) : 3.1
Carbohydrate of which sugars (g) : 10.8
Salt (g) : 0.6
High Protein Waffles
Serves: 2
Ingredients:
- 1 serving (26g) Herbalife Nutrition F1 Vanilla cream flavour
- 1 serving (24g) Herbalife Nutrition Protein Bake Mix
- 100 ml semi-skimmed milk
- 1 medium egg
- 2 egg whites
- 30g oat flour
Method:
- Whisk the eggs in a medium bowl, then add the milk
- Incorporate the rest ingredients, and whisk to a smooth batter
- Set aside for 15 mins to rest if you have time, or start cooking straight away
- Set a medium waffle maker over a medium heat
- Cook on both sides until golden
- Serve with your favourite toppings
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 223 | 7.3 | 20.0 | 4.2 | 19.3 |
Fat of which saturates (g) : 2.2
Carbohydrate of which sugars (g) : 6.6
Salt (g) : 0.7
Banana bread loaf
Serves: 8
Ingredients:
- 96g (4 servings) Herbalife Nutrition Protein Bake Mix
- 104g (4 servings) Herbalife Nutrition F1 Banana Cream flavour
- 140ml semi-skimmed milk
- 100g reduced fat spread
- 1 (95g) banana
- 1 egg
- 2 tbsp coconut sugar
Method:
Equipment: 500g/1 lb Non-stick silicon loaf tin
- Preheat the oven at 150°C. In a large bowl mix the Protein Bake Mix, F1 Banana Cream, milk and spread. Halve the banana and cut one half into thin slices and set aside. Mash the remaining half and add to the bowl.
- Stir in the coconut sugar and transfer the mixture to the tin smoothing the top down with a flat knife to make sure the mixture fills the tin. Place the reserved banana slices on top of the cake and bake for 45-55minutes until browned and centre is cooked through. Test this by inserting a toothpick into the centre of the loaf, it should come out clean if cooked through. Serve.
Nutrients per serving:
|
| Energy (kcal)
| Fat (g) | Carbohydrates (g)
| Fiber (g) | Protein (g) |
| Per serving | 183 | 8.2 | 15.2 | 3.2 | 11.5 |
Fat of which saturates (g) : 2.3
Carbohydrate of which sugars (g) : 11.0
Salt (g) : 0.7
*Only when prepared as instructed on the product label does our product deliver the full nutrition benefits described on that label. Please remember that if a Herbalife Nutrition product is used in a heated recipe, some vitamin levels in the finished product may decline in comparison to label values.
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