Ingredients

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

Directions

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.