Lemon Mousse- no cook

Ingredients

• 2 tbsp lemon juice
• 8 oz cream cheese or coconut cream
• 2/3 cup yogurt or additional coconut cream
• 1/3 cup powdered sugar 
• zest of 1 lemon
• optional food coloring or pinch turmeric for color

Instructions

If using, bring cream cheese to room temperature. Combine all lemon mousse ingredients in a blender or food processor, or with a hand mixer, until smooth. Serve in glasses or bowls. Refrigerate leftovers in a covered container for 3-4 days.    

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