Low Fat/Lower Sugar/Lactose Free Mincemeat filling for Filo parcels

250g seedless raisins
250g sultanas
250g currants
65g mixed peel
250g cooking apples, peeled and finely chopped
125g lactofree spreadable
grated zest of 1/2 a lemon
grated zest of 1/2 an orange
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of allspice
Splenda or similar - equivalent to 250g sugar
250ml brandy or dark rum

Recipe for mincemeat only. To make up into parcels(not included in calorie count): Cut sheets of filo pastry into small equal size squares. Place 3 squares on top of each other at a slight angle to form a 12 pointed star then place a heaped teaspoon of the mincemeat in the centre. Pinch the pastry together to form a money bag shape and very lightly brush with 1/2 lactofree spreadable/oil mix. Bake at 190C, 375F, Gas Mark 5 for 10-15 minutes until crisp and golden. Very lightly sprinkle with icing sugar.

1. Make sure all of the dried fruits are finely chopped to around the same size. In a large bowl, mix all the fruit, apples, lactofree spreadable, zest and spices together till well combined. Dissolve the splenda in the brandy and pour it over the mixture. Cover and let stand overnight.
2. The next day, stir the mixture again then place in sterile, dry jars for at least a month before using.

Makes filling for about 75 parcels.