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  Chocolate Spread
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
1/4 cup Unsalted Butter
3 tbsp Cocoa powder
1/4 cup Lowfat cream cheese
4 tbsp 6 tb artificial sweetener, *
Instructions:
Melt the butter in a small saucepan. Add the cocoa and cook,
stirring, for 3 minutes over low heat. Remove from the heat and leave
to cool for 5 minutes. Stir cheese into the cocoa, then mix in the
artificial sweetener to taste. Chill the chocolate spread in a
covered container and it will keep for about 3-5 days in the
refrigerator, depending on the shelf life of the cheese.

*This works very well but it important to avoid sweeteners containing
saccharine as they make the spread very bitter.

Food Exchanges were not listed!

Source: The Diabetic Cookbook by Bridget Jones
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