Panettone, a classic Italian cake, is given an Herbalife Nutrition twist. Combining Formula 1 Summer Berries* with Protein Drink Mix and Beta Heart*, this light and tasty treat is one you’ll come back to time and time again. Developed by our team in Europe.

  • 350 g (3 cups) strong wholemeal flour
  • 1 tsp salt
  • 1 finely grated lemon zest
  • 2 servings (56 g) Herbalife Nutrition Protein Drink Mix
  • 1 serving (26 g) Herbalife Nutrition Formula 1, Summer Berries*
  • 1 serving (7 g) Herbalife Nutrition Beta Heart
  • 2 (7 g) sachets of Easy Bake Yeast**
  • 250 ml (1 cup) warm water**
  • 100 ml (7 TBSP) warm milk, or unsweetened plant-based drink
  • 1 TBSP agave syrup
  • 50 g (1/4 cup) dried cranberries (chopped)
  • 50 g (1/3 cup) raisins or sultanas
  • 50 g (1/4 cup) chopped candied citrus peel (orange)
  • 1 TBSP crunchy or demerara sugar
  • 1 TBSP sliced almonds
  • Place wholemeal flour and white flour in a bowl. Add in the salt, lemon zest, Protein Drink Mix, Formula 1 Summer Berries, and Beta Heart. Mix with an electric mixer, add in the yeast, and stir to mix.
  • Mix warm water with warm milk and agave syrup and add to the dry ingredients. Mix it with a dough hook or hand method. Knead the mixture for about 6-8 minutes with a dough hook or 8-10 minutes using the hand method until it comes away from the sides of the bowl.
  • Dip a floured finger into the dough to see if it’s been kneaded enough. It should be slightly springy to the touch. Set the dough in the mixing bowl, cover it with a large plate or cling film and place it in a warm part of your kitchen (not above 45 °C) and allow the dough to double in size. This can take up to two or even two and a half hours.
  • While the dough is rising, take a 16 cm (6-inch) high-sided cake tin, or saucepan, and line the sides and the base with parchment paper, ensuring the paper comes up about 15 cm (6 inches) high.
  • Now take the light risen dough out of the bowl and place it on a floured worktop and knead it for a minute then push it out with your fingertips to spread the dough until it’s just a couple of centimeters (about an inch) thin. Now scatter over the dried cranberries, raisins, and candied peel. Fold in the edges and make sure the dried fruit is nicely distributed, then turn the dough over so that the smooth side is on top.
  • Shape it into a round that’ll fit into the prepared tin or saucepan, tucking in the edges with your hands then place the dough, smooth side up, into the tin or saucepan.
  • Scatter the almonds and sugar (if using) over the top and press them down to make sure they don’t fall off the dough. Cover with cling film and place again in a warm part of the kitchen and allow to prove (rise) for another 2-2 ½ hours (or even 3 hours) until doubled in size again.
  • While it’s rising, preheat the oven to 180 °C / Fan 160 °C / 350 °F / Gas mark 4. Place the risen dough without the cling film onto a shelf in the lower part of the oven and bake for 1 hour (cover it with parchment paper after 45 minutes if it’s browning too much) then take it out of the tin or saucepan, it’s ok if the parchment paper is still attached to the panettone and bake for another 5-10 minutes until it sounds hollow when you gently tap it on its base. Place on a rack to cool.

Makes 10 servings.

*Products and flavors not available in all markets. Visit your regional site or speak to your local distributor for product details.

**If using fresh yeast for this recipe, use 28 g. If using dried yeast, use 14 g. For both these types of yeast (but not the fine Easy Bake yeast), you need to place them in the warm milk, water and agave syrup and let them sit for 5 minutes before proceeding with the recipe. When making a yeast-leavened bread, the liquid must not get hotter than lukewarm, or the yeast will be killed. 

Nutrition Facts

Per Serving (1 slice)

10 g
41 g
2 g
5 g
15 g
Susan Bowerman

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman is the senior director of Worldwide Nutrition Education and Training at Herbalife. She also serves as the Vice Chair of the Dietetic Advisory Board (DAB). As a registered dietitian, she educates distributors about our global nutrition philosophy and is responsible for developing nutrition education and training materials. Bowerman earned a B.S. in Biology with distinction from the University of Colorado and an M.S. in Food Science and Nutrition from Colorado State University. She is a fellow of the Academy of Nutrition and Dietetics and holds two board certifications as a specialist in Sports Dietetics and in Obesity and Weight Management. When she is not busy teaching and writing, Susan enjoys spending time with her family, cooking and gardening. Her favorite Herbalife products include Simply Probiotic and Herbalife Formula 1 Healthy Meal Nutritional Shake Mix Banana Caramel.