Pregnancy has been one of the greatest experiences I’ve had and, truthfully, I’ve never felt better. Aside from a decrease in energy level and the occasional swollen ankles, mine has been smooth and uneventful. The most entertaining part has been the compilation of comments I receive: “You look like you could go tomorrow!” (I hope not! I still have 7 weeks left!); “You must be ready for it to be over.” (Not really – I’m one of those “happy pregnant ladies.”); and, finally, “Are you sure there’s not two in there?” (Yes, absolutely positive.)

As you can see, most of my responses are short and to the point. There is one question, though, that garners an extensive conversation: “What are you craving?” Food is my favorite topic and, even when I am not pregnant, I’m never really craving just one thing. Since the beginning, I’ve been eating a lot of the same stuff I was before, while incorporating more dairy into my diet. I haven’t yet sent my husband on a late-night expedition for something specific, though I can’t think of any specific food desire he hasn’t indulged in with me. Overall, I guess you could say I’m craving everything.

The only specific thing that comes to mind is fresh fruit, frozen treats, and the combination of the two together. Perhaps it’s because a majority of my pregnancy was spent in the colder months, when certain produce is unavailable and local water ice stands are closed. Needless to say, I’ve been reveling in the recent availability of all sorts of colorful, sweet fruit, like melon, pineapple, berries and mango. I’ve also been frequenting Scoops and Rita’s and have even stocked my freezer with popsicles. Store bought varieties are fine with me, but even when I need to satisfy a pregnancy craving fairly quickly, I still enjoy the creative process. These homemade yogurt popsicles speak to my needs for fruit, dairy, and frozen treats.

Mango Yogurt Popsicles

1 1/3 cup vanilla Greek yogurt

1 ½ cups mango nectar

1 ripe mango, peeled and chopped

½ cup sugar

1 tablespoons crystallized ginger, finely chopped

Pour the all ingredients into a blender or food processor and blend until mostly smooth. Pour into popsicle molds or small paper cups. Freeze for about one hour, then push a popsicle stick into the center of each mold and press gently. Place back in the freezer until solid. To loosen, place the mold upside down under warm running tap water, or tear the paper cup off.

This recipe for mango yogurt popsicles is creamy, fruity and refreshing. The vanilla yogurt base incorporates a rich texture and tangy flavor, and it gives the frozen treat more substance than those that are simply sugary, fruity water. The sweet mango nectar heightens the natural flavor of the fruit, which makes its appearance with sporadic chunk throughout each popsicle. Crystallized ginger pairs well with the tropical fruit, but is very powerful; you wouldn’t be losing anything by scaling back by half, or even omitting it altogether. Though I have a popsicle mold, I found the small paper cup process to be significantly easier for serving, as it’s simply torn away from the popsicle the moment it’s served.

This combination was so successful, I’m anxious to try the recipe with other fruit, juice, and yogurt. So long as my freezer is stocked with these treats, there will be no late-night runs to satisfy my craving.