Units Scale

4 ounces cream cheese

1 1/2 cups heavy whipping cream

2 packets stevia (to equal 2 teaspoons of sugar) or more

1/4 teaspoon lemon extract

1/4 teaspoon vanilla bean paste or vanilla extract

zest from half of a lemon, grated

1-pint fresh strawberries, sliced

1-pint fresh blueberries

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In a medium bowl, cream the cream cheese until soft, about 3-4 minutes while scraping sides with a spatula often.

In a large bowl, beat the heavy cream until peaks form being careful not to overbeat.

Sprinkle the stevia into the cream towards the end of beating.

Add the cream cheese to the whipped cream gently mixing until they are just mixed together.

Stir in the lemon extract, lemon zest and the vanilla to the cream mixture and stir to combine.

Layer berries and cream alternately into a bowl or individual serving cups.

Refrigerate and serve cold.

When making a large trifle, double the recipe and use the leftover cream to make a few individual dessert cups if there is any to spare.