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Chocolate Spread

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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
 
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