You possibly will not accept that you could lose weight while on a diet plan which includes cajun lemon sweet dough pies but it is feasible. It is fundamental to not eat cajun lemon sweet dough pies or other high calorie desserts every day but in moderation.

For example, I allow myself rich food once per week. I eat a healthy diet for 6 days of the week, say 1400 to 1600 calories a day, and then 1 day, I eat whatever I like – within reason of course.

I have been eating like this for the last 6 weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet aids. I have simply been aware of what I eat on most days and then eat whatever I feel like one day per week.

I also believe it helps to have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to help you monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat cajun food. I never imagined|thought|believed I could lose 5 kilos while eating cajun meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some cajun food, I suggest|advise|propose you make cajun lemon sweet dough pies which is one of my favourite|most admired|most adored|best loved cajun recipes.

Cajun Lemon Sweet Dough Pies

Source: Gourmet, June 1996

Sweet Dough
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
2/3 cup milk
1 teaspoon vanilla extract

Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1/4 cup milk
2 large egg yolks
2 teaspoon unsalted butter
1/4 cup fresh lemon juice
1 teaspoon lemon zest. grated

Make sweet dough: Into a bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled). With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough. Halve dough and form each piece into a disk. Chill dough, wrapped in plastic wrap, until firm, about 3 hours.

Cut twenty-four 6-inch squares of wax paper. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick). Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet. If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm. Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet. Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying. Dough may be made 1 day ahead and chilled.

Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved. In a bowl whisk together yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture. Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Filling may be made 1 day ahead and chilled. Do not stir filling or it will break down.

Preheat oven to 375 degrees F, and lightly butter 2 baking sheets.

Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round. Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly. Transfer pie to baking sheet, discarding paper, and crimp edge with a fork. Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.

Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.