Step 1

Whisk together 4 ounces of yogurt and 4 ounces of water for the base. Add more yogurt and reduce the water if you want a creamier treat with more calories.

Step 2

Pour into one row of 5 wells, leaving a generous amount of room for the blueberries.

Step 3

Add blueberries to each well until the mold is almost filled (the pupsicle will expand as it freezes, plus it’s nice to have a little extra space to protect from spills).

Step 4

Put 4 ounces of peanut butter in your liquid measuring cup (eyeballing a big glob is fine).

Step 5

Add 3 ounces of water and 2 ounces of yogurt to reach 9 ounces.

Step 6

If you have leftover yogurt and water mixture, add that and adjust accordingly.

Step 7

Will it blend? Great. If not, add a little more water until you reach a pourable consistency.

Step 8

Pour into your second row of wells. If the batter is a little sloppy, you can use a spoon, add more water and blend more, or just clean up the tray afterward. We won’t tell.

Step 9

Clean the peanut butter mix out of your blender (or don’t. Will anyone know but you and your dog?) A great blender hack is filling the dirty blender halfway up with warm water and soap, and then blending that to get all the residue off before rinsing.

Step 10

Add a handful of frozen strawberries to the blender. Aim for 4-6 berries.

Step 11

Add 2 ounces of yogurt and 2 ounces of water.

Step 12

Blend, adding water if needed to aid the blending process. Go ahead, leave it a little chunky.

Step 13

Spoon batter into the third set of wells. Watch out for splashing berry chunks!