Make this lower in sugar by substituting the sugar with your favorite sugar free sweetener.
Add blueberries and chia seeds to a small non-stick saucepan and cook for 10 minutes or until berries have pooped and juice has evaporated (should look like jam). Set aside to cool.
In a medium sized mixing bowl, combine cream cheese, heavy cream, sugar, lemon juice and 1/2 the cooled cooked blueberries. Whip until mixture is fluffy.
To assemble, take remaining blueberry sauce and divide into the bottom of two glasses. Top with mousse mixture and fresh blueberries (optional).
Refrigerate mousse for 2 hours or until chilled.
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