One of the things I love about summer is all of the fresh produce that's available at local farmer's markets and stores. The berries are looking fabulous, and I am a sucker for strawberry shortcake -- which usually isn't a good combo for someone who is trying to lose her winter flub.
I am a huge fan of the ViSalus ViShape mix. It's delicious. Seriously the best protein shake mix I've ever tasted... and I've tried a lot. I used it to make these banana nut protein muffins, and they were a hit, so I wanted to experiment again with 'shortcake.'
IngredientsMakes 10 muffins 1 cup ViShape vanilla protein powder {about 4 big scoops}1 1/4 cup flour {I used regular flour, but you can easily use your favorite substitute}1/4 c stevia 1 tbsp baking powder1/4 tsp light salt 1 stick unsalted butter {melted - again, you can easily substitute}1 cup unsweetened almond milk 1 tsp vanilla extractToppingsFat-free whipped topping {optional} 1 pint blueberries 1 small package strawberries, sliced**there is no need to sweeten the berries, they are good as they are!**
DirectionsPreheat oven to 350 degreesSpray muffin pan with non-stick cooking spray {or you can use paper muffin cups}In a medium bowl, mix together dry ingredientsAdd milk, vanilla extract and butter to the dry ingredients, stirring wellSpoon mixture into muffin pan, filling each cup approximately 3/4 full Bake for 15-20 minutes until golden - inside will be light and fluffy like a shortcake Remove from pan, cool, and top with your berry mixture and optional whipped topping
The added protein really helps fill you up, and I didn't feel as guilty for eating a few...for lunch. A perfect patriotic treat!
Check out last year's 4th of July desserts here.
Enjoy!
