Title: Curried Mushroom Turnovers
Yield: 28 Servings

vegetable cooking spray
3 1/2 cup minced fresh mushrooms; (1 pound)
3/4 cup minced shallots
2 Tbsp all-purpose flour
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
1/2 cup plain low-fat yogurt
2 Tbsp chopped fresh cilantro
14 sheets frozen phyllo pastry; thawed

Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot.
Add mushrooms and shallots, and saute 11 minutes or until mushroom mixture
appears dry.
Combine flour and next 4 ingredients; add to skillet, and continue cooking
3 minutes or until thickened, stirring constantly. Remove from heat; add
yogurt and cilantro, stirring well.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise in half;
lightly coat each piece with cooking spray. Fold each phyllo piece in half
lengthwise to form strips. Spoon a scant 1 tablespoon of mushroom mixture
onto one end of each strip, and fold the left bottom corner over mixture,
forming a triangle. Keep folding back and forth into a triangle to end of
strip. Repeat with remaining phyllo.
Place triangles, seam side down, on baking sheets. Lightly coat tops with
cooking spray; bake at 400 deg for 15 minutes or until golden. Yield: 28
appetizers (serving size: 1 turnover).

Serving Ideas : Serve warm.

NOTES : Cal 38.1, Fat 0.7g, Carb 6.8g, Fib 0.1g, Pro 1.2g, Sod 88mg, CFF
16.1%.
Recipe by: Cooking Light


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