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.
  *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