Diabetic-Friendly Lemon Cheesecake Mousse
🛒 Ingredients (Serves 4)
For the Mousse:
- 8 oz (225g) reduced-fat cream cheese (or Neufchâtel), softened
- ¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ¾ cup heavy whipping cream (or unsweetened coconut cream for dairy-free)
Optional Toppings:
- A few crushed sugar-free graham crackers (like made with almond flour)
- Whipped cream (unsweetened or lightly sweetened with stevia)
- Fresh berries (in moderation — raspberries or blackberries are best)
- Mint leaves or extra zest
👩🍳 Instructions
- Beat the Cream Cheese:
- In a mixing bowl, beat the cream cheese until smooth.
- Add lemon juice, lemon zest, vanilla, and sweetener. Beat until fluffy and well combined.
- Whip the Cream:
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Fold Together:
- Gently fold whipped cream into the lemon-cream cheese mixture in batches. Keep it light and airy.
- Chill:
- Spoon or pipe into individual serving glasses.
- Refrigerate for at least 1 hour before serving (or overnight for richer flavor).
- Garnish & Serve:
- Top with a few berries, a sprinkle of sugar-free graham cracker crumbs, or a dollop of diabetic-friendly whipped cream.
✅ Diabetic Tips:
- Net carbs: ~4–6g per serving (depending on sweetener and toppings)
- Use unsweetened almond milk whipped topping for a lower-fat option.
- Always check blood sugar response to new recipes if unsure.
