Confession: I added raspberries as a food prop for these photos, but really the popsicles are made of strawberries. YOU CAUGHT ME! Food blog fibber.

And while we’re being honest with each other, you should know that I also told the kids I babysit that the ice cream truck was out of ice cream when it drove by last night. It was past their bedtime?

And when I say I’ve been waaaaaaay too busy with work and classes to blog, what I mean is I’ve been waaaay too busy trying to keep up with three different seasons of The Real Housewives. Thanks, BRAVO.

Oh! And that shriveled-up, three-legs-missing, obviously-smushed-by-little-fingers ant you found on the playground, kids at summer camp? It’s, um….sleeping.

Sometimes you just gotta tell a little white lie and get on with your day.

But, I would NOT be lying if I said these popsicles were totally healthy. Simply berries + vanilla yogurt and no added sugar! Cool and refreshing and just in time for the fourth of July

Red, White, and Blueberry Popsicles

makes 4 popsicles

• 4-6 (depending on size) strawberries*
• 2 tablespoons + 1/3 cup + 2 tablespoons plain vanilla yogurt, divided
• 1/4 cup blueberries*

*I used frozen fruit and let it thaw on the counter for 30 minutes

In a blender or food processor, puree the strawberries and 2 tablespoons yogurt (you might need a little more or less yogurt depending on the size of your popsicle molds). Fill the molds 1/3 of the way up then freeze for at least 30 minutes. Remove from freezer and divide the 1/3 cup plain yogurt among the molds. Put a popsicle stick in the center of each mold and freeze for an additional 45 minutes. Finally, puree the blueberries and remaining 2 tablespoons yogurt (again, you may have to adjust measurements depending on the size of your molds) and divide among the molds. Freeze until solid. Run under hot water to remove from the molds and enjoy!