Sugar Free Lemon Cheesecake Mousse

Sugar Free Lemon Cheesecake Mousse

There are delicious recipes and there are dead simple recipes, but you know you've scored a huge hit when you find a dead simple delicious recipe.  Such a recipe resides below.  Dessert that makes you look like a kitchen goddess that can be whipped together in 10 minutes!

• 8 ounces mascarpone or cream cheese at room temperature
• 1/4 cup lemon juice or juice of 2 fresh lemons
• 1 cup heavy cream
• 1/2-1 tablespoon Splenda Granular (or equivalent sweetener of choice)
• 1/8 teaspoon salt

Add cream cheese and lemon juice to a stand mixer and blend until smooth.
Add heavy cream and the rest of the ingredients and blend until whipped.
Taste and adjust sweetener if needed.
Pipe into serving glasses and sprinkle on lemon zest if desired.
Keep refrigerated until ready to serve.

Cook's Notes:

• If you decide on this at the last minute and have no time to bring the cream cheese to room temperature, unwrap it, put it on a plate and microwave for NO MORE than 30 seconds - it's perfect!
• Fresh lemons are easier to squeeze and give more juice if you microwave them for 10 seconds.
• Zest your lemons BEFORE you squeeze them!  Fresh blueberries also make a beautiful garnish in season - add them at service.
• Put mixture in a zip-top bag, snip the corner and use it as an economical piping bag.
• That minuscule pinch of salt points up the sweetness AND the lemon - but go lightly with it.  A little is perfect - a lot is ruinous.