| 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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