First, blend the berries in a food processor but do it separately because you need to get 2 different colours.
Mix Mascarpone, sweetener, sea salt and lemon zest with an electric mixer. Add goat yoghurt and mix some more. now add coconut flour and mix until it's unified. You can place the mixture in the refrigerator for 5 minutes if you want it to thicken.
Take a standard ladle and pour some of the white mixtures into 4 dessert glasses. Place the glasses in the freezer for 10 minutes. Divide the rest of the mixture into two equal portions.
Whisk in the blueberry purée in one of the portions and raspberry purée in the other portion. You will get two nice paste shades (pink and lilac)
Pour the pink layer on top of the white layer and finish with the lilac layer. You can decorate the mousse with some nuts of berries. If you want to serve it soon, place it in the freezer for another 10 minutes. Ideally, have it in the refrigerator for 2-3 hours before serving.
Notes
Even though in our Video we made 4 large portions, if you are on a weight loss program, make 8 portions in smaller dessert glasses. The nutrition label was calculated per 8 portions.