In a medium mixing bowl, combine the room temperature cream cheese and the Monin Wildberry Purée and whisk until well-combined and smooth. Set aside.
Wear gloves if available to handle the peppers. Slice off the top third of the jalapenos (reserving top portion for another use if desired) and use a narrow spoon to hull out the middle pith and seeds. If you like them hot, leave some of the seeds inside.
Fill each jalapeno with cream cheese blend. Wrap the jalapeno popper with 1/2 to 3/4 slice of bacon. Wrap the popper until the jalapeno pepper is as completely covered as possible. Use toothpicks to secure the ends.
Place poppers on a baking sheet using a wire rack, or use a broiling pan. Bake poppers for approximately 15 minutes or until bacon is browned and crisp. Remove toothpicks after cooking.
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