Ingredients
1/4 cup unsalted butter
3 tbsp cocoa powder
1/4 cup lowfat cream cheese
4 tbsp 6 tb artificial 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 3-5 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 1/2 cups
Chocolate Spread Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Diabetic
The History of Recipes
It is possible to track the history of `recipes` way back into the distant past, in truth as far back into recorded history as the early Egyptians, and possibly even further. Having said that, these, ancient cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. He also describes how the early Romans were skilled in the use of a good variety of herbs, including some familiar names like basil, rue and asafoetida. For the decades that followed, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a result cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books are increasing in popularity due to increased literacy, more free time and having more disposable income. |
We hope you enjoy this Chocolate Spread recipe.
