The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied. Pomegranate pomace powder was added to low fat milk yoghurt at levels of 1, and 2%., low fat yoghurt was analyzed when fresh and during the passage of 5, 10 and 15 days of storage at the temperature of the refrigerator. The results showed that fortification of reduced-fat milk used in the manufacture of probiotic yoghurt significantly affected the chemical composition of the resulting yoghurt as it increased the contents of total solids, protein, ash, dietary fiber and phenolic , pH and viscosity values, and these increases were proportional to the supplementation ratio. While the values of acidity and whey separation decreased as a supplementation ratio increased. Supplementation of reduced fat yoghurt with the pomegranate pomace powder improved the viability of probiotic starter culture. Low fat yoghurt containing 2% pomegranate pomace powder had the highest scores of the sensory evaluation was gained in the presence of 2% pomegranate pomace powder, compared to other low fat yoghurt treatments .Through the results, it can be recommended to fortify the low-fat milk used in the manufacture of yoghurt with pomegranate pulp powder by 2%, as this fortification improved the chemical, rheological, antioxidant and sensory properties of the resulting low-fat yoghurt