hi Lara...

I guess your imagination could run wild here. I think a lot of folks use them to flavour coffee (hazelnut, or Irish cream flavour?? ) or the fruit flavours can be added to carbonated water for a nice change. The syrups are zero-carb and sweetened with sucralose/Splenda ... as opposed to aspartame and/or acesulfame potassium.

There are some recipes that members have posted (click on Recipes on the red menu bar at the top of the page) in the Breakfasts section .... for lowcarb pancakes, french toasts etc ... which the maple & pancake flavours could adorn.

Flavouring cream or ricotta or sour cream to use as a sauce over desserts ...

A splash of orange syrup over fresh raspberries, and a dollop of unsw. whipped cream??

etcetera, etcetera, etcetera



Doreen