Broccoli Pie (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 heads broccoli |
kosher salt |
1 cup plain greek yogurt |
8 ounces low-fat or light cream cheese, at room temperature |
1 tablespoon onion soup mix |
12 small cherry tomatoes, for garnish |
Directions:
1. Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.
2. Trim the broccoli into florets. When the water boils, add the florets and a big pinch of salt. Cook until the broccoli is just tender, about 3 minutes. Drain and plunge the florets into the ice water to stop the cooking. When they are thoroughly chilled, drain, and spread them out onto a paper towel lined sheet pan to dry.
3. In a small bowl, mix together the yogurt, cream cheese, and onion soup mix. Transfer the yogurt mixture to a large resealable plastic bag. Arrange the broccoli, on a serving platter, cut sides down, so that they form a domed pie-like appearance. Cut the tip off the corner of the bag and pipe a lattice-work design over the broccoli. Garnish with the cherry tomatoes and serve.
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