Sugar Free Lemon Cheesecake Mousse
Servings 5 people @ ½ cup
- 8 ounces mascarpone cheese or cream cheese softened
- ¼ cup lemon juice or 2 lemons
- 1 cup heavy cream
- ½-1 teaspoon lemon liquid stevia
- ⅛ teaspoon salt
Add cream cheese and lemon juice to a stand mixer and blend until smooth. Set aside.
With an electric hand mixer, whip the heavy cream until stiff peaks then add the sweetener and salt. Add this whipped cream back to the stand mixer to combine with cream cheese mixture. Blend on high until well incorporated.
Taste and adjust sweetener if needed.
Pipe into serving glasses and sprinkle on lemon zest if desired.
Refrigerate one hour or until ready to serve.
Serving: 0.5cup | Calories: 277kcal | Carbohydrates: 1.7g | Protein: 3.7g | Fat: 29.6g | Saturated Fat: 16.7g | Cholesterol: 89mg | Sodium: 138mg | Sugar: 0.3g