• 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)

Sprinkle gelatin over water in a small microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves; cool slightly.

Beat egg whites at high speed of a mixer until soft peaks form.

Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until candy thermometer registers 240°.

Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes).

Beat in gelatin mixture, grated lemon rind, and lemon extract.

Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins.

Cover and freeze 4 hours or up to 24 hours.

Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.