Divide 1-1/4 cups of the blackberries evenly among 8 (10-ounce) wine glasses. Press remaining blackberries through sieve. Discard seeds; set juice aside.
Mix cornstarch and 1/4 cup wine in small bowl; set aside. Pour remaining 1-1/2 cups wine into medium saucepan; bring to boil over medium-high heat. Stir in maple syrup, vanilla, almond extract and the cornstarch mixture. Return to boil. Cook 30 seconds, or until thickened, stirring constantly. Cool slightly; set aside.
Heat about 1 inch of water in medium saucepan over medium heat just until steaming. (Do not bring to boil.) Set a medium metal bowl on top to create a double boiler. Reduce heat to medium-low. Pour sugar and Egg Beaters into bowl; beat constantly with wire whisk 3 minutes, or until mixture is thickened and more than tripled in volume.
Add gradually to Egg Beaters mixture, stirring constantly with wire whisk until well blended. Remove from heat. Add about 3/4 of the blackberry juice; stir until well blended. Spoon over blackberries in glasses. Drizzle with the remaining juice.
Serve warm topped with Reddi-wip and mint leaf, if desired.