Sprinkle the gelatin over the cold water and let it stand for about 5 minutes to bloom. Then warm it over heat until fully dissolved.

Stir the sugar into the yogurt. Pour in the melted gelatin and mix well. Pour the first layer into bowls and let it set.

Prepare the kiwi jelly as directed on the package, but use half the boiling water (for example, 200 ml instead of 400 ml). Cool slightly and pour it in as the second layer, setting the bowls at an angle. Let it set.

Slice the strawberries and arrange them over the set layer - amount to taste.

Prepare the lemon jelly the same way as the kiwi jelly, cool slightly, and pour it as the third layer over the strawberries.

Chill the dessert until fully set. Enjoy!