Add 50 g of allulose, strawberries, and ½ teaspoon of citric acid to a medium-sized pot and boil on low heat until the strawberries begin to dissolve.
Blend the content of the pot without removing it from the heat. Then, continue heating until approximately 40 minutes in total (until the jam becomes dark purple). Remove from heat and let it cool.
Meanwhile, whisk cream cheese with the remaining allulose. Add heavy cream and continue whisking until the mixture becomes firm.
Transfer approximately ⅔ of the whisked cream to a pastry bag - it will be used for layering the cream in a serving bowl or glass. Do the same with the cooled strawberry jam.
Take the serving bowl or glass and start with a layer of the jam, then add a layer of the cream cheese cream. Repeat the pair of layers two more times.
Blend the blueberries, leaving some for the garnish. Add the blended blueberries to the remaining cream cheese cream and whisk until the mixture becomes blueish. Fold the cream into a pastry bag and decorate each serving dish.
Decorate with blueberries and/or fresh strawberries.
