Ingredients:
24 square wontons
1 tablespoon butter or margarine
2 tablespoons granulated sugar
1 container (8 ounces) low-fat strawberry yogurt
1 ½ cups thawed, frozen whipped topping, divided
1 cup raspberries
1 cup blueberries
2 teaspoons powdered sugar

Preheat oven to 350 degrees.
Brush one side of each wonton with melted butter. Sprinkle wontons evenly with sugar.
Press each wonton, sugared side up, into cups of mini-muffin pan. Bake 6-8 minutes or until golden brown. Remove wontons from pan and cool completely on cooling rack.
Place yogurt in small bowl; fold in 1 cup of the whipped topping.
Scoop yogurt mixture into each wonton. Top each wonton with one raspberry and 2 blueberries. Garnish with whipped topping. Sprinkle with powdered sugar.

Yield:  24 wontons

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