CANTALOUPE BLUEBERRY SALAD

8 ounces vanilla low fat yogurt
1 tablespoon lemon juice
1 1/2 teaspoons poppy seeds
1 teaspoon grated orange rind
1 medium cantaloupe, peeled and seeded
24 Boston lettuce leaves
2 cups fresh blueberries

Combine first 4 ingredients; stir well. Cover and Chill.

TO SERVE:
Cut cantaloupe lengthwise into 32 slices. Arrange 4 slices on each of 8 lettuce lined serving plates; top each with 1/4 cup blueberries. Spoon yogurt mixture over salad.

Yields 8 Servings at 83 calories each
Source: Jenny Craig Cookbook, 1996