Chocolate Spread
Yield
1 1/2 cupsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 3 | tablespoons |
cocoa powder
|
|
| ¼ | cup |
cream cheese (reduced-fat)
|
|
| 4 | tablespoons |
artifical sweetener
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 45 | ml |
cocoa powder
|
|
| 59 | ml |
cream cheese (reduced-fat)
|
|
| 6E+1 | ml |
artifical sweetener
|
* |
Directions
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 to 5 days in the refrigerator, depending on the shelf life of the cheese.
