4 cups mixed berries (blueberries, strawberries and raspberries work well)
1/2—3/4 cup white granulated sugar
12 wonton wrappers (you can usually find them in the produce section)
1 cup canola oil for frying
1/2 cup confectioners’ sugar
Fresh mint leaves, for garnish
Place the berries in a big bowl and add enough granulated sugar to get them nice and syrupy. Juice the lemon over the berries, give a quick stir, then set aside in the refrigerator. Add oil to a deep skillet and heat on medium-high. When oil is hot, but not smoking, add the wontons, two or three at a time. You don’t want to crowd them or they may stick together. Cook about 15—20 seconds per side, until nice and brown. Place on paper towels to drain and sprinkle with confectioners’ sugar. Place a small dollop of whipped cream in the middle of 4 small serving plates to hold the wontons in place. Layer a wonton on each plate, cover with a spoonful of the berries, a dollop of whipped cream, add another wonton, more berries and whipped cream. Repeat to finish off. Garnish with mint leaves, if desired. Serve immediately.