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 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.)

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