Frozen Lemon Mousse With Blackberry-Raspberry Sauce

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1 envelope unflavored gelatin

2 tablespoons water

3 large egg whites

1 cup sugar

1/4 cup fresh lemon juice

1 1/2 teaspoons grated lemon rind

1 teaspoon lemon extract

1 cup frozen whipped topping, thawed

3/4 cup lemon fat-free yogurt (such as Yoplait)

Dash of salt

Blackberry-Raspberry Sauce

Lemon rind strips (optional)

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