1.   Prepare the sweetened condensed milk of your choice. Set aside to cool completely to room temperature

2.   Follow the recipe for my Sugar Free Blueberry Syrup – but substitute the blueberries with frozen raspberries. Glucomannan can be omitted. You will not need the entire batch (jam can be frozen for future use)

3.   When the raspberry syrup/jam is done, strain some of the sauce to remove seeds. You will need 1/3 cup of strained syrup to combine with the whipped cream

4.   Whip the heavy cream to medium peak stage. Add the sweetened condensed milk. Divide into 2 equal amounts in separate bowls

5.   To one bowl, add the clear raspberry syrup. Whip to combine well. To the second bowl, add the lemon juice. Whip to combine well. If needed chill the two whipped cream bowls, if too soft

6.   To assemble, use a small dessert glass, fill to about 1/3 with the raspberry mousse mixture. It may be easier to use a piping bag if the opening of the glass is narrow

7.   Spoon in 2 – 3 tbsp of the raspberry jam. Top with 1/3 layer of the lemon mousse

8.   OPTIONAL: Top with a raspberry and mint leaves

9.   Refrigerate until ready to serve. Enjoy!