Soak the gelatine sheets in 4tbsp of cold water for 10 minutes. Heat 150ml (5fl oz) of the strawberry and apple juice in a small pan. When hot, add the gelatine, shaking off the excess water. Stir until dissolved. Add the remaining juice and stir well.
Pour 200ml (7fl oz) of the juice into a small bowl and leave to set in the fridge. Divide the rest of mixture between 6 small glass dishes or wine glasses and leave to chill in the fridge until almost set - about 1½ hours.
Keeping 3 small strawberries intact, cut the leaves off the remaining fruit and discard. Place the strawberries in a liquidiser with the icing sugar and most of the yogurt (reserving about 6tsp for decoration). Briefly whizz until roughly chopped.
Stir the yogurt mixture into the bowl of jelly you have chilled in the fridge, and divide between the wine glasses. Leave to set for a further ½ hour. Serve topped with the reserved yogurt and the strawberries, cut in half.
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