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  • 200g pkt Tim Tam biscuits, roughly chopped
  • 12 marshmallows, cut into quarters
  • 1kg pottle Greek-style yoghurt with honey
  • 425g can Wattie's Boysenberries in Syrup, drained
  • 8 fresh strawberries (optional)


  1. Stir chopped Tim Tam biscuits and marshmallows into the Greek yoghurt.
  2. Carefully fold through Wattie’s Boysenberries. Spoon into serving dishes. Garnish with fresh strawberries.


  • Use 500g of Greek-style yoghurt with honey and 300ml cream, lightly whipped for a lighter ambrosia.
  • Choose your favourite Tim Tam biscuits for this recipe.
  • Retain the boysenberry juice and freeze in ice cube containers. Add to chilled sparkling water for a refreshing boysenberry drink.

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