Yoghurt And Mango Mousse - cooking recipe

Ingredients

85 g jelly crystals (jello mango flavour)
1 cup water (boiling - 250ml)
400 g low-fat yogurt
1 banana (medium - 200 grams, sliced)
1 kiwi fruit (medium - 85 grams, sliced thinly)
1/2 cup blueberries (75 grams)
1/4 cup passion fruit pulp (60ml)

Preparation

Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
Whisk the yogurt and jelly until smooth.
Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.