Cold Cantaloupe, Carrot Ribbons & Raisin Salad

Cut cantaloupe melon into quarters, remove the seeds and cut off the outer skin. Using a potato/vegetable peeler make long ribbons and place fruit in a large mixing bowl. Peel the carrots then make ribbons out of the remaining carrot using the peeler. Add carrot ribbons into the bowl with the cantaloupe. Add raisins, honey and brown sugar. Stir with a spatula then add the room temperature frozen vanilla yogurt. Mix everything together to fully incorporate. Cover with plastic wrap and refrigerate 1-2 hours before serving.

Makes a great lunch dish! I have even used this as a dessert option at parties, after a main course meal! Enjoy!