Serves 4

Prep time: 10 min.

For the Base:

• 2 cups heavy cream
• 8 oz mascarpone cheese
• ½ lemon, zest
• 4 tbsp erythritol (or to taste)
• 1 tsp vanilla extract

Instructions:

1. Beat the heavy cream and erythritol with a hand mixer until stiff peaks form and it becomes “whipped cream” consistency.  
2. Add mascarpone, lemon zest, and vanilla, and beat again with mixer until fully combined and stiff.
3. Divide into 4 equal parts and flavor as you like.

For Strawberry Mousse: (recipe for 1/4 of entire base recipe)
Purée 1/2 sliced fresh strawberries in Nutribullet or blender. Fold into mousse base.

For Raspberry Mousse: (recipe for 1/4 of entire base recipe)
Purée 1/2 cup fresh raspberries in Nutribullet or blender. Fold into mousse base.

For Blackberry Mousse: (recipe for 1/4 of entire base recipe)
Purée 1/2 cup fresh blackberries in Nutribullet or blender. Fold into the base.

For Lemon Mousse: (recipe for 1/4 of entire base recipe)

Add 2 tbsp and 1/4 tsp. lemon zest to mousse base.

Optional Toppings: Top the mousse with any combination of fresh berries, nuts, shredded coconut or keto friendly chocolate.

Note: If mousse is too thin, refrigerate about 20-30 min.