Title: Chocolate Spread
Categories: Diabetic Sauce
Yield: 1 1/2 cups

1/4	c	Unsalted Butter;
3	tb	Cocoa powder;
1/4	c	Lowfat cream cheese;
4	tb	6 tb artificial sweetener;*

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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