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.)