Ingredients:

• 1 cup heavy cream
• 8 oz mascarpone cheese
• 4 tbsp erythritol, to taste
• 1 tsp pure vanilla extract
• 1 cup fresh berries (see instructions for variations)
• Optional: lemon zest, to taste

Directions:

For the Base:

1. Beat the heavy cream and erythritol with a hand mixer until stiff peaks form, and it looks like whipped cream consistency.
2. Add mascarpone, lemon zest, and vanilla, and beat again with mixer until thoroughly combined.
3. Add berries to a high powered blender and puree. Fold the puree into the mousse base to combine. Spoon into bowls or cups. For best results, chill in the fridge for 1 hour before serving.

For Strawberry Mousse:

• Purée 1 cup sliced fresh strawberries in a blender. Fold into mousse base.

For Raspberry Mousse:

• Purée 1 cup fresh raspberries in a blender. Fold into mousse base.

For Blackberry Mousse:

• Purée 1 cup fresh blackberries in a blender. Fold into the base.

For Lemon Mousse:

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

Tips:

• ⁣For chocolate keto mousse: omit the lemon and add unsweetened cocoa powder to taste!
• If looking for brand recommendations, we love Swerve brand erythritol and Simply Organic pure vanilla extract!⁣
• ⁣You can use cream cheese or ricotta in place of mascarpone, if you like.