1 c. cantaloupe chunks, approximately 1 med. cantaloupe
1/2 c. honey
1/2 tsp. nutmeg
1 tsp. cornstarch
1 1/2 c. plain non-fat yogurt
1/2 c. low-fat evaporated milk
Few slices strawberries may be added after the mixture is almost ready for freezer

Combine cantaloupe chunks, honey, nutmeg, and cornstarch in blender or food processor and puree until smooth. In large bowl, stir yogurt and milk until smooth. Add cantaloupe mixture and stir until blended.

Freeze in ice cream maker according to directions. Makes about 1 quart (8 1/2 servings).

NOTE: Other melons may be substituted for cantaloupe - depending on sweetness of fruit used, you may want to increase amount of honey.

USE ROCK SALT WITH ICE. BE SURE THE SALT IS DESIGNATED FOR USE IN ICE CREAM MAKER.