| 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
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