4 1/2 c Coarsely Chopped
Fresh Broccoli 1/2 c Water
4 Egg Whites
2 Egg Yolks
1 tb Grated Parmesan
2 ts Lemon Juice
1/2 ts Dried Basil
1/4 ts Salt
1/8 ts Pepper
12 Cherry Tomatoes Halved
Fresh Basil Leaves (Opt) Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover, Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks, Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min. OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish; Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1 Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water; Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife; Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates. Granish With Cherry Tomato Halves & Basil Leaves. (Fat 3.2. Chol. 137.)