Ingredients:
24 (3 1/4 by 3 inch) wonton wrappers (about half of 12 oz. pkg.)
2 Tbsp. margarine or butter, melted
4 tsp. coarse sanding sugar
1 3/4 c. nonfat Greek yogurt
1/2 c. lemon curd
6 c. raspberries (1 1/2. lbs.)
Confectioners' sugar for dusting
Directions:
Preheat oven to 325 degrees. Grease 2 cookie sheets. Place 12 wonton wrappers in 1 layer of waxed paper. With pastry brush, lightly brush with some melted margarine and sprinkle with 1 tsp. sanding sugar. Turn wontons over; lightly brush with margarine and sprinkle with 1 tsp. sanding sugar. Place wontons on 1 cookie sheet. Repeat with remaining wontons, margarine and sanding sugar.
Bake wontons 12-14 minutes or until golden on both sides, rotating cookie sheets halfway through baking. With spatula, transfer to wire racks to cool. If not using baked wontons right away, store in tightly sealed container at room temperature up to 3 days.
In a medium bowl, stir yogurt and lemon curd until blended.
To serve, arrange 8 baked wontons on 8 dessert plates (or place all 8 on a large platter); spread 3 Tbsp. of yogurt mixture on each. Arrange 9 raspberries per wonton on yogurt mixture. Repeat layering with wontons, yogurt mixture and raspberries. Place remaining 8 wontons on top. Dust with confectioners' sugar to serve.
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