Yoghurt and Mango Mousse

From The Australian Women's Weekly July issue Diabetic Special Guilt-free Sweets. Have not made this yet myself, so times are estimates. Have allowed for the 20 minutes and 2 hours setting times as part of the cooking time. Per serve:- 650kg, 6g protein, 0.5g total fat (0g saturated fat), 32g carbohydrate, 3g fibre, 120mg sodium and low GI.

• Ready In: 3 hrs 5 mins
• Serves: 6

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)

Directions

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