Put the strawberries, one tbsp of xylitol and some vanilla essence in a blender and pulse until they become a sauce (you can leave it slightly lumpy and not blend until super smooth if you prefer).
In a bowl, beat the egg whites until stiff, blending in two level tbsp of xylitol and a squeeze of lemon juice.
In a separate bowl mix together the yoghurt, cream and cream cheese until well combined, then fold into the egg whites with a spatula until well combined.
Then stir in the strawberry sauce. If you wish you can set aside a few strawberries that can be roughly chopped and added to the mixture so the mousse has more texture.
Spoon into serving dishes and set in the fridge for around 4 hours or overnight.
Recipe by Life & Chai at http://lifeandchai.com/2015/07/29/strawberry-cheesecake-mousse/