1\/2 C. plain low-fat yogurt
\n1\/2 C. mango chutney
\n1 lb. ground chuck
\n1\/2 C. chopped onion
\n1\/3 C. dried currants
\n1\/2 tsp. salt
\n1\/2 tsp. ground cumin
\n1\/4 tsp. ground nutmeg
\n1\/4 tsp. ground cinnamon
\n1\/8 tsp. ground red pepper
\n1\/8 tsp. black pepper
\n1\/2 C. water
\n1 T. cornstarch
\n15 sheets frozen phyllo dough, thawed
\nButter-flavored vegetable cooking spray<\/p>\n
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\u00ef\u00bf\u00bd for 12 minutes or until golden. Serve warm with chutney sauce.<\/p>\n
Yield: 30 appetizers
\nServing size: 1 triangle and 1 1\/2 tsp. sauce<\/p>\n
Calories: 82
\nFat: 3g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n