1. Beat cream cheese until fluffy and beat in 1⁄2 cup SPLENDA® Granular until melted. Stir in lemon zest and vanilla.
2. Reserve some raspberries for garnish. Crush remaining raspberries with a fork and stir in remaining 1⁄4 cup SPLENDA® Granular until melted.
3. Fold light, whipped topping into cream cheese mixture and gently but quickly fold in crushed raspberries.
Spoon mousse into 6 serving glasses and chill until ready to serve.
4. Garnish mousse with fresh raspberries and a sprig of fresh mint before serving.