Lemon-Blush Napoleons

24 (3 1/4" X 3") wonton wrappers (or 3 per serving)
2 Tbsp. butter or margarine, melted
4 tsp. coarse sanding sugar
1 3/4 C. nonfat plain Greek yogurt
1/2 C. lemon curd
6 C. raspberries (1 1/2lb)
confectioner's sugar for dusting

Preheat oven to 325 degrees. Grease 2 cookie sheets. Place wonton wrappers in one layer on waxed paper. With a pastry brush, lightly brush with some melted margaring and sprinkle with 2 tsp. sanding sugar. Turn over and repeat. Place wontons on cookie sheets.
Bake wontons 12-14 min., or until golden on both sides, turning and rotating pans half way through. Transfer to cooling racks.
In a medium bowl, stir yogurt and lemon curd until blended.
When ready to serve, arrange one baked wonton on each serving plate. Spread 3 Tbsp. of yogurt mixture on each. Arrange 9 raspberries per wonton on yogurt mixture. Repeat layering with wontons, yogurt mixture, and raspberries. Top with a wonton and dust with sifted confectioner's sugar to serve.