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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Orange Mousse

2/3 cup  evaporated skim milk
1 envelope  unflavored gelatin
1/2 cup  orange juice
2 teaspoons  honey
1/4 teaspoon  grated orange peel
1/8 teaspoon  ground nutmeg
1 1/2 cups  orange sections -- divided
Vegetable cooking spray

Thoroughly chill milk in a stainless steel or glass mixing bowl.

Sprinkle gelatin over orange juice in a small saucepan; cook over low heat,
stirring constantly, just until gelatin dissolves. Cool slightly.

Add honey, grated orange peel, and nutmeg to gelatin mixture, mixing well;
set aside.

Beat chilled milk at high speed of an electric mixer until milk begins to thicken. Gradually add gelatin mixture in a slow, steady stream, beating constantly, just until thickened. Coarsely chop 1 cup orange sections; fold
into whipped mixture. Spoon into a 4-cup mold coated with cooking spray;
chill until set. Unmold on a serving platter; garnish with remaining 1/2 cup
orange sections. 
8 servings.