Peel and roughly chop the kiwifruit, then process in a food processor or blender until smooth. Spoon the purée into 2 tall glasses, and top each with a spoonful of yogurt, spreading the yogurt to the sides of the glasses.
Peel the mango, remove the stone and roughly chop the flesh. Blend the mango to a purée with the orange or apple juice and spoon it into the glasses on top of the kiwifruit purée and yogurt. Top with another layer of yogurt.
Blend the raspberries and push them through a sieve over a bowl to extract the seeds. Check their sweetness (you might need to stir in a little honey if they're very sharp) and spoon the raspberry purée into the glasses.