Ingredients

1/4 C. unsalted butter
3 Tbsp. cocoa powder
1/4 C. low fat cream cheese
4 to 6 Tbsp. artificial sweetener

Cooking Instructions

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.
 
 
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