1.Stir jelly crystals with the water in small heatproof bowl until dissolved; refrigerate about 20 minutes or until cold (do not allow to set).
2.Add yoghurt and mango to jelly; stir to combine. Divide jelly mixture among six 1-cup (250ml) serving glasses. Cover; refrigerate about 2 hours or until set.
3.Just before serving, top each jelly with equal amounts of banana, kiwifruit and passionfruit.
We used golden kiwifruit in this recipe. You need two passionfruit for this recipe. This recipe is suitable for diabetics.Note