2 cups fruit fresh chopped (such as berries, mango, and kiwi)
0.3 teaspoon juice of lemon fresh
0.3 cup evaporated milk low-fat
0.1 teaspoon salt
1 cup sugar
0.5 teaspoon vanilla extract
0.3 cup water
Equipment
bowl
sauce pan
wooden spoon
microwave
Directions
Combine sugar and 1/4 cup water in a medium-size, heavy saucepan over medium-high heat, stirring to dissolve the sugar.
Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)
Remove syrup from heat. Using a wooden spoon, stir in the butter until melted.
Pour milk into a small microwave-safe bowl. Microwave on HIGH 30 seconds. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)
Return caramel to mediumhigh heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved.
Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).
Top cake slices with fruit, and drizzle with warm sauce.
Quick tip: Make the caramel sauce ahead of time and store in the fridge for up to 5 days.
