Broccoli Pie

• 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

1. Bring a large pot of water to a boil over high heat.
2. Fill a large bowl with ice water.
3. Trim the broccoli into florets.
4. When the water boils, add the florets and a big pinch of salt.
5. Cook until the broccoli is just tender, about 3 minutes.
6. Drain and plunge the florets into the ice water to stop the cooking.
7. When they are thoroughly chilled, drain, and spread them out onto a paper towel lined sheet pan to dry.
8. In a small bowl, mix together the yogurt, cream cheese, and onion soup mix.
9. Transfer the yogurt mixture to a large resealable plastic bag.
10. Arrange the broccoli, on a serving platter, cut sides down, so that they form a domed pie-like appearance.
11. Cut the tip off the corner of the bag and pipe a lattice-work design over the broccoli.
12. Garnish with the cherry tomatoes and serve.

broccoli, kosher salt, yogurt, lowfat, onion soup mix, tomatoes

Taken from www.foodnetwork.com/recipes/sandra-lee/broccoli-pie-recipe.html (may not work)