I use DaVinci syrups to flavour my whey protein shakes (I use plain unsweetened powder), or for making a dessert custard or creamy thing. A simple protein breakfast or snack is to use a little DaVinci syrup in ½ cup full-fat ricotta (4 carbs), sprinkled with toasted almonds or hazelnuts.

I really like the Hazelnut, it reminds me of Frangelico liqueur. The Pancake/Maple flavour ... does add a nice sweet maple taste when used as an "ingredient" to flavour things, but I was disappointed to use it as an actual syrup on lowcarb pancakes, custard etc. Too sweet, too thin and .. well ... it's not maple syrup. OK, ok .. I'm a snob for the real thing.

I'm interested to try a fruit flavour ... Raspberry is a passion, and yes Judi, Blueberry pique's my interest too.

Doreen