4-1/2 cup coarsely chopped fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 T. grated Parmesan cheese (omit for Neanderthin)
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes, halved
Fresh basil leaves (optional)
Directions:
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
tureen with a sharp knife; invert on a serving platter. Smooth edges if
necessary and chill. Cut tureen into 16 slices; arrange 2 slices on each
of 8 individual serving slates. Garnish with cherry tomato halves and
basil leaves.
