Broccoli Pie

Ingredients

• 2 heads broccoli 
• 12 small cherry tomatoes for garnish
• 4 servings kosher salt 
• 8 ounces cream cheese light low-fat at room temperature
• 1 tablespoon onion soup mix 
• 1 cup greek yogurt plain

Equipment

• bowl
• frying pan
• paper towels
• pot
• ziploc bags

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.
3. 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.
4. In a small bowl, mix together the yogurt, cream cheese, and onion soup mix.
5. 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.
6. Cut the tip off the corner of the bag and pipe a lattice-work design over the broccoli.
7. Garnish with the cherry tomatoes and serve.