Chocolate Spread

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.

Chocolate Spread printer friendly version located here. (Just the recipe. Nothing else.)
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