Here are a few I have made and they turned out pretty good.After the syrups have cooled and seem to thick, I just add a wee bit of water to thin out.

* Exported from MasterCook *

Carol's Cocoa Syrup

Recipe By : Carol Williams
Serving Size : 32 Preparation Time :0:00
Categories : Beverages Jams, Jellies And Syrups

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups splenda
1 cup cocoa
dash salt
2 cups water -- hot
2 teaspoons vanilla
1 teaspoon guar gum

-In a medium saucepan,add the cocoa, salt & Splenda.
-Slowly add the hot water stirring to keep mixture smooth.
-Place over medium heat, cook stirring constantly until mixture boils.
-Boil & stir for three minutes.
-Remove from heat; stir in vanilla & guar gum.
-Cool to room temperature then pour into a container with a cover; refrigerate.
-Makes 2 cups{32T} of syrup ~ 1.7 carbs per T.

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NOTES : Each serving is : 2.6 carbs minus 0.9 gr. fiber =1.7 carbs
* Exported from MasterCook *

Raspberry Syrup

Recipe By : Carol Williams
Serving Size : 16 Preparation Time :0:00
Categories : Jams, Jellies And Syrups

Amount Measure Ingredient -- Preparation Method
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1 cup raspberry juice -- recipe below
1/3 cup splenda
3/4 teaspoon guar gum -- mix with water

-Pour the juice into a small pot over medium low heat;bring to a boil.
-Remove from heat, add the splenda & the guar gum, whisk well.
-Return to heat & boil until thickened.
-If all the guar gum doesn't blend in strain, through a mesh strainer.
-Store in a covered container in the fridge.
-Serve on pancakes or dessert crepes, in homemade yogurt or over cheesecakes.
-Per tablespoon: 1.4 minus 0.5 gr. fiber= 0.9 carbs.

* Exported from MasterCook *

Raspberry Juice for Syrup

Recipe By : Carol Williams
Serving Size : 1 Preparation Time :0:00
Categories : Jams And Jellies

Amount Measure Ingredient -- Preparation Method
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1 pint fresh raspberries -- or frozen
1 cup cold water

-Place berries in a saucepan over medium low heat;add the water.
-Bring to a boil & let simmer for about 15 minutes.
-When cooked, pour into a cheesecloth lined container & let drain until all the liquid is out of the berries & only pulp remains.{do not squeeze the cheesecloth as the juice will be cloudy}
-Measure out the juice & then proceed with making a syrup.
-*If necessary add more water to bring the juice up to 2 cups.
-**If possible if you have a MC; enter information into it as "Raspberry Juice" with amount & refer to it when making your syrup.
*Nutrition info on raspberries is from the USDA site

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Do the same for strawberries , the carb count is 1 per Tbsp.