1/2 cup sugar
1 1/2 teaspoons cinnamon
12 small wonton wrappers
4 tablespoons butter, melted
1 cup heavy cream
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon almond extract
1 cup fresh raspberries and blueberries
Heat oven to 350°F.
Combine sugar and cinnamon in shallow dish. Brush wonton wrapper 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 remaining wrappers. Bake 5-10 minutes, until golden brown. Let cool 1 minute, then carefully remove, invert and allow to cool.
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 wonton cup. Top with berries and serve immediately.