Link to

Russian Tea Cakes


  • 1 c. soft butter or margarine
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla
  • 1/2 c. flour, sifted
  • 1/4 tsp. salt
  • 3/4 c. nuts, chopped


  1. Mix butter, sugar, and vanilla and set aside.
  2. Mix flour and salt and add to butter mixture.
  3. Stir in nuts. Form into 1 inch balls.
  4. Place about 2 inches apart on baking sheet.
  5. Bake 14 to 17 minutes at 400 degrees until delicately brown.
  6. While still warm, roll in powdered sugar.
  7. Let cool, then roll in powdered sugar again.

Makes 5 dozen.




Light Lemon Cheesecake


  • 3 egg whites
  • Rind of 1/2 lemon
  • 2 2/3 c. low-fat cottage cheese
  • 1/8 tsp. vanilla
  • 2/3 c. Splenda
  • 1/4 c. cornstarch


  1. Preheat oven to 325 degrees F.
  2. Grease bottom of 7 inch cheesecake pan.
  3. Place all ingredients in blender or food processor.
  4. Blend until smooth.
  5. Pour into pan.
  6. Prepare a water bath by placing cheesecake pan in a larger oven-proof pan, then fill larger pan with enough boiling water to reach half-way up cheesecake pan.
  7. Bake in preheated 325 degree oven for 70 minutes, until center is set and toothpick comes out clean.
  8. Remove from water bath and refrigerate overnight.
  9. Before serving, carefully cut around edges with thin knife and invert on flat pan.
  10. Invert again on serving dish.
  11. Serve with fresh raspberries to top.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved