Directions

• 1.

  Preheat oven to 400° F. Line baking sheet with parchment paper.

• 2.

  Unfold dough onto a lightly floured surface. Trim edges and cut into twelve 3"x4" rectangles.

• 3.

  Transfer to a lined baking sheet.

• 4.

  With a sharp knife, mark a half-inch border inside each rectangle, making sure to not cut all the way through.

• 5.

  Refrigerate marked dough for 15 minutes.

• 6.

  In a small bowl, whisk together egg and half & half. You will not use all of this, only about half.

• 7.

  Brush the egg blend around the half-inch border of the chilled dough rectangles.

• 8.

  Bake rectangles for 25-30 minutes, rotating once, bake until dough puffs and turns a golden color.

• 9.

  Transfer rectangles to a wire rack to cool.

• 10.

  Once completely cooled cut/peel out a few top layers in the center to make a rectangle bowl with ½ inch edges.

• 11.

  Peel and slice washed kiwi and strawberries.

• 12.

  Wash and slice blueberries in half.

• 13.

  In a small saucepan on medium heat, combine Truvia Cane Sugar Blend and cornstarch.

• 14.

  Bring to a boil (about 5 minutes).

• 15.

  Cool for 5-10 minutes.

• 16.

  In a medium bowl, stir together fruit and cooled Truvia Cane Sugar Blend and cornstarch mix.

• 17.

  Just before serving, divide fruit mixture between the 12-dough bowls.

• 18.

  Evenly sprinkle salt onto all 12 bowls.

• 19.

  Store in a sealed container in the refrigerator.