4 1/2 cups fresh broccoli
1/2 cup water
4 egg white
2 egg yolk
1 Tbs grated parmesan cheese
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes
fresh basil


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. Garnish with cherry tomato halves & basil leaves.