MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Spread
  Categories: Diabetic, Sauces
       Yield: 1 1/2 cups
  
     1/4 c  Unsalted Butter;                  1/4 c  Lowfat cream cheese;
       3 tb Cocoa powder;                       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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