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Grate 2 tsp. lemon zest. Squeeze 3 Tbsp. juice. With an electric mixer on medium beat cream cheese, zest, juice, sugar, and vanilla until smooth. Beat cream until it holds soft peaks. Gradually fold the whipped cream into the cheese mixture. Spoon mousse into individual glasses and smooth the top. Cover and chill several hours or overnight. Top with raspberries before serving.
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