Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          fresh broccoli
     1/2  cup           water
   4                    egg white
   2                    egg yolk
   1      tablespoon    grated parmesan cheese
   2      teaspoons     lemon juice
     1/2  teaspoon      dried basil
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
  12                    cherry tomatoes
                        fresh basil

Preparation:

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.)