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