Title: Curried Mushroom Turnovers
Categories: Appetizer Eat Lowfat
Yield: 28 Servings

		Vegetable cooking spray
3 1/2	c	Minced fresh mushrooms; (1 pound)
3/4	c	Minced shallots
2	tb	All-purpose flour
1/2	ts	Curry powder
1/2	ts	Salt
1/4	ts	Ground cumin
1/4	ts	Pepper
1/2	c	Plain low-fat yogurt
2	tb	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% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Cooking Light, Oct. 1993, page 84

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