Title: Basil broccoli terrine
 Categories: Vegetables, Side dishes
      Yield: 8 Servings
 
  4 1/2 c  Fresh Broccoli; Coarsely
           -Chopped
      2 ts Lemon Juice
    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 Parmesan cheese; grated
           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.)