8 oz. cream cheese, at room temp.
6 tablespoons Splenda
1 cup whipping cream
1 teaspoon fresh lemon juice
1 pint blueberries lightly sprinkled with Splenda
1 pint red raspberries lightly sprinkled with Splenda
fresh mintleaves or lemon balm for -- garnish

Place the cream cheese and Splenda a medium bowl.

Whip with an electric mixer until fluffy.

Slowly add whipping cream a little at a time.

Continue beating until the cream is incorporated and mixture is fluffy.

Add lemon juice, to taste.

To assemble parfaits, use parfait glasses, tall wine glasses or champagne flutes.

Spoon 1 inch of blueberries into glass, top with a dollop of cream then spoon 1 inch of raspberries on top, followed by another dollop of cream.

Spoon another layer of blueberries, another dollop of cream and top the parfait with a spoonful of red raspberries.

Garnish with mint or lemon balm.

NOTE: You could sub strawberries for the red raspberries.