Ingredients
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1/4 c. sugar
1 (12 oz.) can evaporated skim milk
1/2 c. skim milk
3/4 c. egg substitute
1/4 c. sugar
1/8 tsp. salt
1/2 tsp. pure almond extract
2 c. assorted fruit
Preparation
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Sprinkle 1/4 cup sugar in a heavy saucepan; put over medium heat.
Cook, stirring constantly, until sugar melts and syrup is light golden brown.
Pour syrup into six 6-ounce custard cups.
Let cool.
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