Instructions

• Place 1 cup (250 g) cream cheese in a medium bowl. Using an electric mixer, beat until smooth. Add the powdered sweetener (use 1/4 cup / 40 g, or 1/3 cup / 60 g if you prefer a sweeter dessert), 1 teaspoon lemon juice, the zest of 1 lemon, and 1 teaspoon vanilla extract. Beat again until fully combined and smooth.
• In a separate chilled bowl, pour 1 cup (240 ml) double cream (heavy cream). Using clean beaters, whip the cream until it is firm but not stiff (it should hold shape but still be soft).
• Use a spatula to gently fold the cream cheese mixture into the whipped cream until evenly combined and smooth, taking care not to deflate the whipped cream.
• Spoon or pipe the mixture into six dessert bowls, dividing it evenly.
• Optional: Top with 1/2 cup (60 g) raspberries or other berries and a little extra lemon zest, if desired.
• Optional: For a firmer texture, refrigerate the filled bowls for about 30 minutes before serving.