4 (10.5 oz. each) cans asparagus tips, drained
1 (8 oz.) can sliced water chestnuts, drained and chopped
2 c. cooked, diced, chicken breast
1 tsp. white pepper, divided
1 c. lowfat plain yogurt
1 c. (4 oz.) shredded part skim Mozzarella cheese
1 c. (4 oz.) shredded reduced fat Colby cheese
1 c. (4 oz.) freshly grated Parmesan cheese
1/2 c. skim milk
2 eggs, beaten
1/4 c. pale dry sherry
1 tsp. salt
Red, green and yellow bell peppers
Parsley sprigs

Preheat oven to 350 degrees. Place asparagus in 2-quart casserole. Layer water chestnuts over asparagus; then layer chicken. Sprinkle with 1/2 teaspoon pepper. Set aside. Combine yogurt, Mozzarella, Colby and Parmesan cheeses, milk, eggs, sherry, salt and remaining 1/2 teaspoon pepper. Pour over asparagus, chicken and water chestnuts.

Bake until cheese is melted and bubbly, approximately 20 to 25 minutes. Garnish with flowers cut from bell peppers and parsley sprigs. Preparation time: 45 minutes.