| 1 | Combine broccoli & water in a heavy saucepan; bring to a boil. |
| 2 | Cover, reduce heat to medium & cook 10 min. or until tender. |
| 3 | Drain & rinse under cold water; drain again. |
| 4 | Combine broccoli, egg whites, egg yolks, parmesan, lemon juice, basil, salt & pepper in processor & process 3 min. or until smooth. |
| 5 | Line a 7 ?x 3 x 2 in. loafpan with foil, allowing foil to extend 3 in. beyond sides of pan. |
| 6 | Coat foil with cooking spray. |
| 7 | Pour broccoli mixture into prepared pan; carefully folding foil loosely over broccoli mixture to cover. |
| 8 | 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. |
| 9 | 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. |
| 10 | Smooth edges if necessary & chill. |
| 11 | Cut terrine into 16 slices; arrange 2 slices on each of 8 individual serving plates. |
| 12 | Granish with cherry tomato halves & basil leaves. |
| 13 | (fat 3.Chol. |
| 14 | 137). |
