Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Scoop  out oranges and fill with this mousse.
                        Chill and serve for brunch.
     3/4           Cup  sugar
  1           Envelope  gelatin
  1                Can  frozen orange juice - thawed -- (6 ounce)
  1         Tablespoon  orange zest
  5                     egg yolks
  3        Tablespoons  Grand Marnier liqueur
  8                     egg whites
  1                Cup  whipping cream - whipped

Preparation:

Mix 1/2 cup sugar with the gelatin in a medium saucepan. Add orange juice and heat over medium low heat until it is warm and the sugar and gelatin are dissolved. Beat yolks until well blended and stir in about 1/4 cup hot orange juice mixture. Slowly add this back to the saucepan, stirring constantly. Continue to cook over medium-low heat until thickened and custard-like (about 4-8 minutes). Add Grand Marnier and remove from heat and cover with wax paper. Cool to room temperature. Beat egg whites until foamy, gradually adding remaining 1/4 cup sugar in a light dusting motion as egg whites increase in volume. Whip the cream. Fold the cream into the orange mixture, then gently fold in the beaten egg whites. Spoon into oranges or into serving glasses. Chill several hours or overnight.

Nutritional Information:

137 Calories (kcal); 3g Total Fat; (20% calories from fat); 5g Protein; 22g Carbohydrate; 133mg Cholesterol; 67mg Sodium