Approx. 16 inches of hoagie roll bread
2 oz. 1/3 less fat cream cheese (softened at room temperature)
2 oz. plain fat free greek yogurt
3 TBSP. strawberry jam
3 egg whites
1/2 C skim milk
1 TBSP. ground cinnamon
1/4 C strawberries (diced)
1 TBSP sugar
Slice your bread into 1 1/2-2 inch slices. Then using a paring knife, cut a deep slit across the top in the middle of each slice. This will form your pocket. (don't cut all the way through!) Set bread aside.
Chop and rinse strawberries and put them in a bowl with sugar--set them aside.
In a bowl, mix cream cheese, greek yogurt, and strawberry jam together. MIX WELL.
Preheat skillet or griddle to about 350 degrees. (I use a big griddle, but you could use a pan over the stove as well)
Now it's time to get your egg dip ready. In a bowl, beat egg whites, milk, and cinnamon together. Take your strawberry filling and stuff a generous Tablespoon of it into your bread slice. Fill in with fresh strawberries. (you can also mix the strawberries in with the filling and save a step!) Soak your bread for about 15-20 seconds on each side in the egg mixture, and place on the griddle. Cook for about 3 minutes on each side.
Serve with powdered sugar and/or sliced almonds.
Could also serve with a light syrup, but we all thought it was delicious without!
Serves approx. 8 slices (4 pt+)