Recipe - Beef Triangles With Chutney Sauce

One half cup Plain lowfat yogurt
One half cup Mango chutney
1 pound Ground chuck
One half cup Chopped onion
1/3 cup Dried currants
One half teaspoon Salt
One half teaspoon Ground cumin
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground red pepper
1/8 teaspoon Black pepper
One half cup Water
1 tablespoon Cornstarch
15 Sheets frozen phyllo dough;
thawed
Butterflavored 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 (31/2inchwide) 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 1One half 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.