- 06/09/2005

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)

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 350F. 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.