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Diabetic

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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Gingersnaps
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Rugelach
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
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.