Brush wonton wrappers with butter,
lightly coating each side. Press into cinnamon sugar mixture; turn over to coat
remaining side. Place each wrapper on cup of inverted muffin tin; repeat with
Bake for 5-10 minutes, until golden brown.
Cool for 1 minute, then carefully remove wrappers, invert and cool on rack.
In medium bowl, whip heavy cream until stiff peaks form; set aside.
In large bowl, beat cream cheese until fluffy.
Add powdered sugar and almond
extract; mix well.
Whisk in whipped cream.
Using ice cream scoop, scoop about 1/4 cup cream cheese mixture into each
Top with berries and serve immediately.
Recipe and photograph courtesy of the Wisconsin Milk Marketing Board.