Name: Yoghurt and mango jelly
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 85 gram packet mango jelly crystals; 1 cup (250ml) boiling water; 2 x 200g cartons low-fat five-fruits yogurt; 1 medium mango (430g), chopped finely; 1 medium banana (200g), sliced thinly; 1 medium kiwifruit (85g), halved, sliced thinly; 2 tablespoon passionfruit pulp

Ingredients

85 gram packet mango jelly crystals

1 cup (250ml) boiling water

2 x 200g cartons low-fat five-fruits yogurt

1 medium mango (430g), chopped finely

1 medium banana (200g), sliced thinly

1 medium kiwifruit (85g), halved, sliced thinly

2 tablespoon passionfruit pulp

Method

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.