Anonymous Fri Oct 07 11:34:44 2005

1-1/2 pounds extra-lean ground beef

1/3 cup plain nonfat yogurt

1/3 cup finely chopped shallots

(about

2 large)

1/4 cup chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

1 (15-ounce) can tomato puree

1-1/2 cups sliced mushrooms (about

4 ounces)

2/3 cup plain nonfat yogurt

2 teaspoons prepared horseradish

1 cup shredded lettuce

1 cup chopped tomato (about

1 large)

4 whole wheat pita breads (about 6

inches in diameter), cut into

halves to form pockets

Spray 12-inch skillet with nonstick cooking spray. Mix ground beef, 1/3 cup yogurt, the shallots, parsley, salt and pepper. Shape into 24 meatballs, each about 1-1/2 inches. Cook meatballs in skillet over medium heat about 5 minutes or until light brown on all sides. Stir in tomato puree and mushrooms; turn meatballs to coat with sauce.

Cook about 20 minutes, turning occasionally, until meatballs are no longer pink in center. Remove meatballs from skillet. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the horseradish. Divide meatballs, lettuce, tomatoes and sauce among pita breads.

8 servings