24 wonton wrappers (about half a 12-oz package)
2 tablespoons melted butter
4 teaspoons coarse sugar
1 ¾ cup non fat plain Greek Yogurt
½ cup prepared lemon curd
3 cups blueberries
3 cups raspberries or strawberries, sliced in half
Confectioners’ sugar for dusting
Whipped cream and fresh mint for garnish
Preheat oven to 325 degrees. Coat 2 cookie sheets with vegetable cooking spray. Place 12 wonton wrappers in one layer on sheet of waxed paper. With pastry brush, lightly brush with some melted butter and sprinkle with 1 teaspoon of the sugar. Turn the wontons over; and repeat. Place the wontons on 1 cookie sheet and repeat with remaining wontons.
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 a tightly sealed container at room temperature up to a week.
In a medium bowl; stir yogurt and lemon curd until blended.
To serve, arrange 8 baked wontons on 8 dessert plates (or platter); spread 3 tablespoons of yogurt mixture on each. Arrange blueberries in a row, per wonton on yogurt mixture. Layer with another wonton and add yogurt mixture to each. Top with sliced strawberries. Top with remaining wontons. Dust with confectioners’ sugar and garnish with whipped topping and mint leaves.
Makes 8 stacks.