My husband is all about this stuff! He can polish off 10 jars easy!

1. In a medium bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.

2. In another bowl, beat the softened cream cheese until smooth.

3. Add the powdered erythritol, lemon juice, lemon zest, and vanilla extract to the cream cheese and mix until fully combined.

4. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.

5. Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.

6. Serve chilled, optionally garnished with extra lemon zest or a few fresh berries.