Lemon or raspberry mousse

1 recipe lemon curd, chilled (see above) 2/3 cup heavy cream (preferably not ultra-pasteurized) 1 teaspoon vanilla extract sugar substitute equal to 2-3 tablespoons sugar (liquid sucralose works well; see link below) Preparation: Whip cream with vanilla and sugar substitute. (Tips on making whipped cream.) Mix with lemon curd. Adjust sweetener if you'd like to add a little (depends upon how tangy you want your mousse). Serve in dessert dishes, or to be fancy, wine or martini glasses. Berries or mint make a nice garnish. Makes 6 servings. Nutritional Information: Each serving has 2 grams effective carbohydrate, 4 grams protein, and 209 calories. RASPBERRY LEMON MOUSSE 1 recipe lemon curd, chilled (see link above) 1 cup heavy cream 1½ teaspoon vanilla extract sugar substitute equal to 2-3 tablespoons sugar (liquid sucralose works well; see link below) 1½ cup fresh raspberries (can use frozen, but use a little less) Preparation: Whip cream with vanilla and sugar substitute. (Tips on making whipped cream.) Mash raspberries with a little sweetener, or you can use a blender or food processor for this purpose. Mix cream, raspberries, and lemon curd. Adjust sweetener if you'd like to add a little (depends upon how tangy you want your mousse). Serve in dessert dishes, or to be fancy, wine or martini glasses. Garnish with raspberries. Makes 8 servings.