| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1995 | 30 | servings | |
INGREDIENTS
| 1/2 | c | Plain low-fat yogurt |
| 1/2 | c | Mango chutney |
| 1 | lb | Ground chuck |
| 1/2 | c | Chopped onion |
| 1/3 | c | Dried currants |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground red pepper |
| 1/8 | ts | Black pepper |
| 1/2 | c | Water |
| 1 | tb | Cornstarch |
| 15 | Sheets frozen phyllo dough; thawed | |
| Butter-flavored vegetable cooking spray |
INSTRUCTIONS
Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400 degrees for 12 minutes or until golden. Serve warm with chutney sauce. S: 30 appetizers (serving size: 1 triangle and 1-1/2 teaspoons sauce). Nutritional Information: CALORIES 82 (33% from fat); PROTEIN 3.8g; FAT 3g (sat 1g, mono 1.1g, poly 0.6g); CARB 9.9g; FIBER 0.1g; CHOL 9mg; IRON 0.7mg; SODIUM 106mg; CALC 13mg SOURCE: Cooking Light YEAR: 1995 ISSUE: April PAGE: 81 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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