1 (8 oz.) carton vanilla low-fat yogurt
1 tbsp. lemon juice
1 1/2 tsp. poppy seeds
1 tsp. grated orange rind
1 med. cantaloupe, peeled & seeded
24 Boston lettuce leaves
2 c. fresh blueberries

Combine first 4 ingredients; stir well. Cover and chill thoroughly. 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 salads.

Makes 8 servings.