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Chocolate Spread

Ingredients
 

1/4 cup unsalted butter
3 tbsp cocoa powder
1/4 cup lowfat cream cheese
4 tbsp 6 tb artificial sweetener, *



 
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Preparation
 
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

 

 
Servings:
1


 

 

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