Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 c Coarsely Chopped 2 ts Lemon Juice
Fresh Broccoli 1/2 ts Dried Basil
1/2 c Water 1/4 ts Salt
4 Egg Whites 1/8 ts Pepper
2 Egg Yolks 12 Cherry Tomatoes Halved
1 tb Grated Parmesan Fresh Basil Leaves (Opt)

Combine Broccoli and Water in A Heavy Saucepan; Bring To A Boil. Cover,
Reduce Heat To Medium and Cook 10 Min. OR Until Tender. Drain and Rinse
Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg
Yolks, Parmesan, Lemon Juice, Basil, Salt and Pepper in Processor and
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 and 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 and Chill. Cut Terrine Into
16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates.
Granish With Cherry Tomato Halves and Basil Leaves.
(Fat 3.2. Chol. 137.)

Browse by categories