Lime Cheesecake Shooters

8 Oz. Room Temperature Cream Cheese
½ C. Greek Yogurt
¼ C. Sugar
3-5 Drops Lime Essential oil
¼ C. Lime Juice
6 Crushed Graham Crackers
1 T. Melted Butter
1 Lime (for garnish)
Whipped Cream

Instructions
  1. Combine the cream cheese, greek yogurt and sugar and blend together.
  2. Add in the lime Essential oil and lime juice to the cream cheese mixture and combine.
  3. Allow the cream cheese mixture to chill in refrigerator for an hour.
  4. Add the melted butter to the 6 crushed graham crackers and mix.
  5. Layer the graham cracker mix at the bottom of the small bowls (or cupcake liners).
  6. Top each graham cracker layer with the cream cheese layer.
  7. Add whipped cream and lime zest to each bowl/liner and serve.​

Coconut Lime Sorbet

2 C. Coconut Water
1 C. Warm Water
½ C. Sugar
10 Drops Lime Essential Oil

Instructions
  1. Dissolve sugar in warm water.  
  2. Allow to cool.  
  3. Add coconut water and lime essential oil.  
  4. Combine and let chill in freezer.

FroYoSicles

  • 1 1/2 to 2 C. Greek Vanilla Yogurt 
  • 1/2 C. Chopped Fresh Fruit (or more, depending on your liking)
  • 1 t. Vanilla
  • 3 Drops Orange Oil (or other citrus oil)
 
Directions:
  • Mix and place in 4-piece popsicle mold.
  • Freeze until firm
  • Enjoy!!!
 
Good Fruit/Oil Options...
  • Orange/Tangerine Oil – berries, cherry, cranberry, grape, pineapple
  • Lime Oil - apple, berries, cherry, plum, strawberry, tropical fruit
  • Lemon Oil - apricot, berries, cherry, citrus fruit, nectarine, peach, plum, tropical fruit
  • Grapefruit Oil – citrus fruit, tropical fruit

Pumpkin Pie Ice Cream

1 Can Pureed Pumpkin
1 C. Heavy Cream
2 C. Milk
1/2 C. Sugar
3 Drops Cinnamon Bark Essential oil
3 Drops Young Living Clove Essential oil
3 Drops Young Living Nutmeg Essential oil

Instructions
  1. Combine all ingredients and mix thoroughly until the sugar is dissolved.  Follow the directions for your ice cream maker.
  2. Serve immediately for a soft serve consistency or freeze overnight for a more firm consistency.

Strawberry Orange Sorbet

1 C. Water
1/2 C. Corn Syrup
2 3/4 C. Sliced Hulled Strawberries (about 1 1/2 one-pint baskets)
1/2 C. Fresh Orange Juice
2 Drops Orange Essential Oil

Instructions
  1. Stir 1 C. water and syrup in small saucepan over medium heat, and bring to a boil.
  2. Chill syrup mixture until cold, about 1 hour.
  3. Combine sliced strawberries, fresh orange juice, and orange essential oil in a food processor or blender. Puree until smooth.
  4. With the processor running, gradually add the chilled sugar syrup, and process it until well blended.
  5. Transfer sorbet to an ice cream maker, and freeze according to the manufacturer’s directions.
  6. If you don’t have an ice cream maker, then transfer the mixture to a 13"x9"x2" glass dish, and freeze just until the sorbet is firm, stirring every 30 minutes––about 3 hours total.
  7. Transfer the frozen sorbet from the glass dish into the processor, and puree until smooth.
  8. Spoon the sorbet into dessert glasses, and serve immediately. Freeze leftovers in a covered container for up to 3 days.

Pineapple Orange Pops

1 - 32 Oz. Container of Vanilla Yogurt
1 - 20 oz) can of crushed pineapple
6 Drops Orange Essential Oil
If you have fresh pineapple on hand, that would be great too.
Popsicle Molds (or Dixie Cups)

Instructions
  1. Mix all the ingredients in a glass bowl and filled all the popsicle molds.  
  2. If you do not have molds, simply pour mixture into dixie cups.  Cover cup with plastic wrap and poke a popsicle stick through plastic wrap.
  3. Freeze until solid.
  4. Serve!