Basil Broccoli Tureen

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.

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