Raspberry and Cheese Blintzes

Buckwheat Crepes
Raspberry Sauce, thick version
1 cup fat-free ricotta cheese
1 tablespoon ground cinnamon

For each of the twelve crepes, place 1 tablespoon sauce and 1 tablespoon ricotta in center of crepe, and fold in edges to overlap each other. Place three crepes, edges down, on each of four small plates, and sprinkle with cinnamon.
Makes 4 servings (3 filled crepes per serving).