24 wonton wraps (12-oz package), Nasoya brand or similar
1 Tbsp melted butter (or butter-flavored spray) for brushing
1–1/2 cups fat-free vanilla yogurt
1 (8-oz) jar sugar-free strawberry fruit spread (reserving 2 Tbsp for glaze)
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
Preheat the oven to 350°F. Brush first wonton wrapper with a little butter and nestle it down into one of the cups of a 12-cup muffin pan. Brush second wonton wrapper with butter and place diagonally on top of first one. Repeat to fill muffin cups.
Transfer muffin pan to the oven and bake until golden brown and crisp, about 6 minutes. Cool.
Fold the fruit spread into the yogurt and combine. Spoon approximately 2 Tbsp of yogurt/fruit mixture into each wonton cup. Top with a combination of berries.
Warm 2 Tbsp of fruit spread in the microwave for 10 seconds. With a pastry brush, brush glaze over the fresh fruit.
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