Honeydew, Cantaloupe and Prosciutto Salad
['Vegetable oil cooking spray', '2 slices prosciutto, fat trimmed from edges', '1 tablespoon 2 percent plain Greek yogurt', '1 tablespoon reduced-fat mayonnaise', '2 teaspoons honey', 'Zest and juice of 1 lemon', '1/4 teaspoon freshly ground black pepper', '1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls', '1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls', '1/4 cup fresh basil', 'torn or thinly sliced']
Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.
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