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Did you know that most "sugar-free" jams are sweetened with concentrated grape or apple juice? These actually contain more sugar and carbohydrates per serving than Wild Goose freezer jam. Wild Goose freezer jam has lower sugar and carbohydrates per serving than naturally sweetened fruit spreads or jams on the market.

Strawberry Smoothie
1/2 cup Wild Goose Strawberry Freezer Jam, thawed
1/2 cup orange juice
1/2 teaspoon vanilla extract
150 g soft tofu

Mix all of the ingredients, and blend until smooth.
Optional: Add fresh fruit such as cantaloupe.

Dessert Crepes
1 cup plus 2 tablespoons whole milk
2 large eggs
1 cup flour
2 tablespoons sugar
2 tablespoons unsalted butter, melted

Option 1
Fill with:
Wild Goose Strawberry Freezer Jam, thawed
Sliced banana

Option 2
Fill with:
Wild Goose Strawberry Freezer Jam, thawed
Whipped Cream
Drizzle with:
Melted chocolate

Option 3
Fill with:
Wild Goose Strawberry Freezer Jam, thawed
Fresh or canned peaches
Combine the first 5 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, stacking crepes between paper towels. Cool.
Spread Wild Goose Strawberry Freezer Jam onto each crepe, and roll up. Sprinkle with icing sugar.

Scones

4 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup whipping cream
2 large eggs
1 tablespoon vanilla extract
1 tablespoon grated lemon peel

Preheat oven to 400℉. Line 2 baking sheets with parchment paper. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk cream, eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; re-roll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.

Serve with Wild Goose Strawberry Freezer Jam and whipped cream.