- 3/4 cup boiling water
- 1/4 cup raisins
- 1 (8 ounce) container reduced-fat lemon yogurt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 4 large firm bananas, cut into 1/2-inch slices
- 2 tablespoons lemon juice
- 2 cantaloupe – peeled, seeded, and cubed
- 3 cups cubed seeded watermelon
- Place the water and raisins in a bowl; let stand for 5 minutes. Meanwhile, combine the yogurt, ginger, allspice and cardamom in another bowl. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour.
- Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce.