Ingredients
Scale
- 1 cup mascarpone cheese (at room temperature)
- 1 1/2 cups besti powdered monk fruit allulose blend (to taste)
- 2 medium lemons (juiced and zested; ~1/4 cup juice and 2 tbsp zest)
- 1/8 tsp sea salt
- 3/4 cup heavy cream
Instructions
- In a large bowl, beat the mascarpone and powdered Besti with a hand mixer for about 1 minute, until smooth and fluffy. Make sure to scrape down the sides of the bowl as needed.
- Mix in the lemon juice, lemon zest, and sea salt, and beat again until completely smooth.
- In another large bowl, whip the heavy cream with a hand mixer until soft peaks form, about 3-4 minutes.
- Gently fold the whipped cream into the lemon mixture until everything is just combined.
- Spoon the lemon mousse into small serving cups and, if desired, top with additional whipped cream and a slice of lemon for garnish.
Notes
Make sure the mascarpone cheese is at room temperature for easier mixing.
For a stronger lemon flavor, add more lemon zest according to your taste.
Chill the mousse for an hour before serving for even better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.