1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl and using an electric mixer at medium speed, beat together sugar, butter spread and yogurt. Beat in lemon zest, egg whites and vanilla. Add flour, baking soda and salt; beat at low speed until combined. Refrigerate dough at least 30 minutes.

3. If desired, in a medium bowl and using an electric mixer at medium speed, beat together powdered sugar, goat cheese and lemon juice.

4. Drop dough evenly by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Using your thumb, make an indentation in the center of each cookie. Spoon ½ teaspoon of berry spread into each indentation. If desired, spoon ½ teaspoon of goat cheese mixture into each indentation. Use a toothpick to swirl the berry spread and cheese together.

5. Bake 12 minutes or until lightly browned. Let cool 1 minute on baking sheets. Transfer to wire racks. Let cool completely, and serve.

* You can also use butter instead of trans-fat-free light butter spread.

• 2 g Fat
• 0 g Saturated Fat
• 0 mg Cholesterol
• 110 mg Sodium
• 17 g Carbohydrate
• 0 g Fiber
• 2 g Protein