Chocolate Spread Recipe
Recipe Ingredients
1/4 cup unsalted butter
3 tbsp cocoa powder
1/4 cup lowfat cream cheese
4 tbsp 6 tb artificial sweetener, *
Recipe 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
Back to Diabetic Recipes
Food Tips of the Week
Weight loss hints and tipsIn planning a meal plan, the most important step is to make efforts to lower your intake of fat, salt and refined carbohydrates.
Some lower carbohydrate diet pointers:
* Make low carbohydrate breadcrumbs for deep fried foods. Although you can probably buy low carbohydrate breadcrumbs, you may make them yourself by simply using low carb bread. Simply toast the low carbohydrate bread in a gas or electric oven on a baking tray. Once it is well toasted, grind it up in the food processor using a coarse blade. Store in a tupperware container.
Foods containing carotenes
(includes parsley, turnip greens and sweet potatoes)
These amazing fruit and veg have high levels of alpha and beta carotenes believed by doctors to help in cancer prevention, particularly those cancers involving the esophagus and stomach. Many also help you lose weight, so you should add them to your weight loss program.
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