Chocolate spread
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted Butter; |
| 3 | tablespoons | Cocoa powder; |
| ¼ | cup | Lowfat cream cheese; |
| 4 | tablespoons | 6 tb artificial sweetener;* |
Directions
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