24 square wonton wrappers
1 Tbsp. butter or margarine melted
2 Tbsp. granulated sugar
1 container (8 oz.) low-fat strawberry yogurt
1 1/2 c. thawed cool whip
1 c. raspberries
1/2 c. blueberries
2 tsp. powdered sugar
Directions:
Preheat oven to 350 degrees. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons with sugar. Press each wonton sugared side up, into mini muffin tins (or muffin tins). Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to a cooling rack; cool completely. Place yogurt in a small bowl; fold in 1 c. cool whip. Place the rest of the cool whip in a pastry bag (with a closed star tip) or a ziploc bag (with one corner cut off). Using a small spoon or scoop, scoop yogurt mixture into each wonton. Top with one raspberry and 2 blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.
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