|Evaporated skim milk||2⁄3 Cup (10.67 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Grated orange rind||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Orange sections||1 1⁄2 Cup (24 tbs), divided|
|Vegetable cooking spray||1 Tablespoon|
Thoroughly chill milk in a small 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.
Add honey, grated orange rind, 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.