Poppy Seed Soup

1 c Half-and-half

1/2 c Poppy seed

2 c (16 ounces) vanilla yogurt

3 tb Honey

1/2 ts Ground honey

1/2 ts Ground nutmeg

1/4 ts Salt

Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy seed mixture in blender or food processor. Add remaining ingredients. Cover and blend on medium speed, or process, about 3 minutes or until completely mixed. Cover and refrigerate at least 4 hours or until thoroughl chilled. 6 SERVINGS (ABOUT 1/2 CUP EACH); 225 CALORIES PER SERVING.