CURRY SAUCE:

1 lg. carrot, cut in 1 inch pieces
1/2 sm. apple, peeled, cored & cut up
1 sm. onion, quartered
1 sm. clove garlic, cut up
1 tbsp. curry powder
1 3/4 c. chicken broth
2 tbsp. plain low-fat yogurt
4 skinned & boned chicken breast halves (4 oz. each)
1 c. chicken broth
1 med. size clove garlic, cut up
1 c. tomato, chopped
1 c. each cantaloupe, and honeydew melon chunks
12 natural (unblanched) toasted almonds

To make curry sauce, simmer all ingredients except yogurt in a small covered saucepan, over low heat 35 to 40 minutes until vegetables are tender. Puree in food processor. Return to saucepan, set aside. Put chicken, broth and garlic in a large skillet. Bring to a simmer, reduce heat to low, cover and simmer gently 6 minutes or until meat is no longer pink in the middle. Meanwhile, gently reheat sauce and stir in yogurt. Remove chicken to serving plate with slotted spoon. (Broth can be refrigerated or frozen for future use.) Spoon sauce over chicken. Serve with tomato, fruits and nuts on the side. Makes 4 servings. Per serving: 215 calories.