24 wonton wrappers
2 t. sugar
1/4 C. seedless raspberry preserves
1/4 t. ground cinnamon
1 C. fresh raspberries
2/3 C. small fresh blueberries
1/4 C. packaged sliced almonds (opt.)
Turn on oven to 375 degrees. Lightly coat muffin tin (24 - 1 3/4 inch muffin cups) with nonstick cooking spray. Press 1 wonton wrapper into each cup. Spray wonton wrappers with additional cooking spray and sprinkle with sugar. Bake for 8-10 minutes until crisp. Place the pan on a wire rack to cool slightly, then remove wontons from the cups and cool completely on a wire rack.
Put preserves in a small saucepan on medium heat until just melted. Stir cinnamon into the melted preserves, then gently add raspberries and blueberries. Use a small spoon to divide the mixture evenly among the prepared wontons. Serve within 4 hours of filling. If you like, sprinkle each wonton with almonds just before serving.
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