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 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/8 tsp. black pepper
1/2 C. water
1 T. cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

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 T. 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� for 12 minutes or until golden. Serve warm with chutney sauce.

Yield: 30 appetizers
Serving size: 1 triangle and 1 1/2 tsp. sauce

Calories: 82
Fat: 3g
Fiber: 0g