| 1 | Recipe by: jo anne merrill preparation time: 1:00 * to make frosted grapes for decorations: beat an egg white until frothy. |
| 2 | Dip the grapes into egg white then immediately roll in sugar, preferably superfine, and then lay on waxed paper until dry. |
| 3 | Use tinted sugar for more color variety. |
| 4 | Salad: Place lime-flavored gelatin into bowl; add 1 cup very hot water and stir until gelatin is completely dissolved. |
| 5 | Blend in a 7-ounce bottle of lemon-lime carbonated soft drink. |
| 6 | Chill this mixture until consistency of unbeaten egg whites. |
| 7 | Lightly oil a decorative 1-quart mold with vegetable oil; do not use olive oil. |
| 8 | Invert mold to drain off any excess oil. |
| 9 | When gelatin is somewhat thickened, add 1 cup thick applesauce. |
| 10 | Blend quickly. |
| 11 | Pour mixture into mold and chill until firm. |
| 12 | Unmold onto serving plate and surround mold with frosted grapes and sprigs of mint |
