Broccoli Pie
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 436
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 38
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 20
- Cholesterol
- 86
- Sodium
- 1128
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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
- Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.
- 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.
- 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.