- 8 small meringues, crushed
- 16 marshmallows
- 425 g can Wattie’s Boysenberries in Syrup
- 250 g Greek style unsweetened natural yoghurt
1.Divide 1/3 of the crushed meringues between 4 individual short glass tumblers or serving dishes. Cut 2 marshmallows into quarters into each glass. Divide and spoon half the Wattie’s Boysenberries in Syrup over the marshmallows. Spoon over half the yoghurt.
2. Repeat the layers, finishing with a sprinkling of crushed meringue.