Chocolate Spread

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter
3 tablespoons	45ml	Cocoa powder
1/4 cup	59ml	Low-fat cream cheese
4 tablespoons	60ml	Artificial sweetener*

Recipe 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.

Source:
The Diabetic Cookbook by Bridget Jones

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