Title: Chocolate Spread
Categories: Diabetic, Sauces
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip