2 (6 oz.) cartons orange low fat yogurt
1 tbsp. lemon juice
1 1/2 tsp. poppy seeds
1 tsp. grated orange rind
1 med. cantaloupe (about 3 lb.)
12 Boston lettuce leaves
2 c. fresh blueberries

Combine first 4 ingredients; stir well, cover and chill. Peel and seed cantaloupe; cut lengthwise into 32 slices. Arrange 4 slices on each of 4 lettuce lined serving plates. Top each with 1/4 cup blueberries. Serve salad with yogurt mixture. 8 servings.