Creamy lemon-blackberry dessert

In a blender bowl, combine blackberries (50 g), room temperature cream cheese (110 g), room temperature butter (2 tbsp), erythritol (1 tbsp), and vanilla extract (1/2 tsp).

Distribute the resulting mixture into 6 molds and place them in the freezer for 5 minutes.

Meanwhile, in a deep bowl, use a mixer to whip the chilled heavy cream (240 ml) with erythritol (4 tbsp) until stiff peaks form.

Grate the zest of one lemon and add it to the cream.

Squeeze the juice from the lemon and add 1 tbsp of the juice to the cream mixture.

Layer the lemon mixture on top of the frozen blackberry mixture in the molds.

Return the dessert to the freezer for another 15 minutes.

Store in the refrigerator.