I use just about any 100% juice with gelatin to make jello. I will usually water it down first, so it's not as sweet, and add a few pieces of fruit into the containers (I do it in individual portions for DH's lunch).
I love dried fruit, and will often buy it from Trader Joes (they have the best prices), but be sure to read the labels. Cranberries ALWAYS have added sugar, whether it's corn syrup, cane juice, fruit juice, whatever. Most berries will have added sugar (this is a pet peeve of mine). Most stone fruits (peaches, nectarines, plums, apricots) will not (some cherries will, some will not). I usually get half a dozen different types and chop them all into bite sized pieces and mix them all up for variety. Just be aware that the natural concentrated sugars in dried fruit are very sticky and are common cavity causers.
You can dehydrate any fruit puree (purchased or homemade) in a low oven, overnight, just be aware that the sweetness will concentrate as it dries. Depending on how low your oven goes, you may have to prop the door open to prevent scorching (you can probably google beef jerky recipes for details on oven drying). Dehydrating on silpats makes it really easy to cleanup.
SF jello is a possible alternative, if you don't object to Aspartame (you can add extra plain gelatin to make it more of a jiggler). You can also make SF jello from diet sodas and gelatin (again, if you don't object to whatever artificial sweeteners they use), I've done this with peach, tangerine, black cherry, kiwi strawberry, mandarin lime, raspberry, etc (all Splenda sweetened sodas, rather than Aspartame).
you can also add gelatin to any yogurt/fruit combo to make a creamy fruit snack. I usually do this with plain yogurt sweetened to taste mixed with fresh or frozen fruit (dissolve the gelatin in a little water or juice first). You can use sour cream instead of the yogurt, for a totally different flavor.
HTH
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