Blueberry-Peach Gratin

Preheat broiler. Butter six 10-ounce ramekins or crème brûlée dishes; set aside.

Divide crushed gingersnaps evenly among prepared ramekins. Top gingersnaps with peaches and blueberries.

In a small bowl combine yogurt, honey, and lemon juice. Spread mixture evenly over fruit in ramekins.

Place ramekins in a shallow baking pan. Broil 4 inches from heat for 7 to 9 minutes or until blueberries begin to burst. Serve immediately. If desired, dust with powdered sugar.