Strawberry Melon Salad in Cinnamon Tortilla Shells

For the bowls: Lightly grease the outsides of four 10 ounce custard cups. Place inverted cups onto two 15×10-inch pans. Set aside.

In a small bowl, combine the sugar and cinnamon. Brush one side of each tortilla lightly with butter and then sprinkle with sugar-cinnamon mixture.

Place the tortillas sugar side up over the tops of the inverted custard cups. Tortillas will mold to cups when baking. Bake at 400 F for 5-8 minutes or until crisp and light brown. Remove tortillas from the cups and cool.

For the dressing: In a small bowl, combine yogurt, lemon juice and cinnamon; mix well.

Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 cup watermelon balls, 1/2 cup cantaloupe balls and 1/4 cup strawberries in each shell. Drizzle with the yogurt mixture. Garnish as desired.

Makes 4 servings.