1. Dissolve jelly crystals into boiling water. Stir until completely dissolved, then stir in the lite coconut cream.
2. Set over ice and stir with a spatula for several minutes until quite cold, but not quite setting. Discard the ice.
3. Whisk egg whites to a near firm peak and fold into the setting lime jelly mixture.
4. Spoon about half a cup of lime jelly into four glasses, then refrigerate to completely set.
5. When ready to serve, mix the fruit together and top each mousse with a heaped spoonful.

Cook's tip: This recipe also works well with other sugar-free jelly flavours like orange, lemon or blueberry.