Diabetic Chocolate Pecan Fudge

1 envelope unflavored gelatin
1/4 cup water
1 sq unsweetened chocolate
1/8 teaspoon cinnamon
1 teaspoon sweet & Low liquid
1/4 cup water
1/2 cup evaporated milk
1/2 teaspoon vanilla
1/4 cup pecans chopped

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut.

Each piece equals 1/3 milk exchange and 1/2 fat exchange.