Wish I'd seen this earlier! I make my gelatin-set mousse cheesecakes upside down! Grease and paper-line the springform tin, bottom and sides. Make the filling and pour it into the tin. Let it set. Make the crumb crust, sprinkle over the "top" of the mousse and gently but firmly press it together with the back of a spoon. Refrigerate. To serve, loosen the sides and remove, then place the serving plate over the crumb crust and flip. Peel off the paper and voila! Garnish. It travels well this way too, as you can leave it in the pan until you arrive at your destination.

We don't do any grilling in the winter but in summer, if someone's coming to dinner who I know is watching calories, I often make grilled fruit desserts: GRILLED STRAWBERRY SUNDAES 1/4 cup orange juice 1/4 cup strawberry spreadable fruit 1 tsp. cornstarch 2 pint strawberries, hulled 2 cups low-fat vanilla frozen yogurt Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute. Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve. Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake. GRILLED PEARS WITH BUTTERSCOTCH SAUCE serves 4 4 large firm-ripe Anjou or Bartlett pears 3 Tbs. fresh lime juice 2 Tbs. sugar 1/3 cup evaporated milk (can be evaporated skim milk) 2 Tbs. firmly packed light brown sugar 2 tsp. butter (not margarine or spreads) 1/2 tsp. vanilla extract Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar. Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender. Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm. GRILLED STUFFED PEACHES (serves 4) 4 large peaches 2 Tbs. fresh lemon juice 1/3 cup quick-cooking oats 2 Tbs. firmly packed brown sugar (light brown, preferably) 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/2 tsp. cinnamon In a large pot of boiling water, cook the peaches for 30 seconds to make them easier to peel. Immediately remove and rinse them under cold water and carefully remove their skins. Halve and pit the peaches and cut a very thin slice from the back of each peach half so it will lie flat on the grill. In a medium bowl, toss the peach halves with the lemon juice and set aside. Preheat grill to medium heat. Meanwhile, combine the remaining ingredients in a small bowl. Dividing evenly, fill the centers of the peach halves with the topping. Place filled peach halves on grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Serve hot or warm. Great with vanilla frozen yogurt or ice cream.

Well in fact, we do have an "orangerie", which is generally another name for a conservatory, as I learned from the British firm that built ours. However, it is open on one side to our indoor pool. The indoor pool air is kept dry through the use of an enormous piece of eqp called a Dectron. It is the reason no one ever feels any humidity when they come into our house, despite the indoor pool. But, it makes it very hard to grow plants in orangerie/conservatory/greenhouse. We have a disco ball in there and hula hoops instead, LOL. It's a great place for the kids to play loud music that we can't hear!

Suzyqtexas, here's my pavlova recipe: Note: I usually bake mine on a greased and foil lined (and grease the foil) flat tray but you can also bake it in a greased 8" springform pan. Put the oven on to preheat to 450F. 6 egg whites 2 cups superfine sugar 1 1/2 teaspoons vinegar 1 1/2 teaspoons vanilla Beat egg whites until stiff. Gradually beat in sugar at high speed until you have a very stiff glossy meringue. Quickly fold in the vinegar and vanilla. Pile onto the baking sheet in about an 8" circle and make a slight depression in the top. Place into oven, turn to lowest temperature and bake about half an hour or until it just starts to colour then turn the oven off and leave the pavlova in there until the oven is cold. Top with one cup of heavy cream, whipped, and fruit.