Spray an 8-inch square pan with vegetable cooking spray. Line pan with about 3/4 cup of the cereal. In a blender, combine honey, yogurt, fruit, and milk powder. Blend until smooth. Fold in 1 cup of the cereal. Pour yogurt mixture into pan, and sprinkle with remaining cereal. Freeze for at least 4 hours. Cut into rectangles; they will look like ice cream sandwiches. Servings: 8. Per serving: 224 calories, trace of fat. From "Canyon Ranch Cooking: Bringing the Spa Home," by Jeanne Jones (HarperCollins, $40) featured at Bergen, NJ. Recipe by: Tucson, interim chef Mark Clark Posted to EAT-LF Digest by PatHanneman on Mar 29, 1999,