| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Sauces | 1 | 1/2 cups | |
INGREDIENTS
| 1/4 | c | Unsalted Butter; |
| 3 | tb | Cocoa powder; |
| 1/4 | c | Lowfat cream cheese; |
| 4 | tb | 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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