The current research was conducted to: 1) Investigate the impact of different levels (0.50, 1.50 and 3.0%) 0f green coffee powder (GCP) on probiotic stirred yoghurt. 2) Evaluate the effect of the physiochemical, functional, sensory and nutritional properties of the resultant stirred yoghurt on some health-promoting effects in hyperlipidemia and obesity rats. The yoghurt supplemented with GCP decreased the acidity, fat and synersis. The co-agulation time, total solids, pH, ash and total protein content increased with the increase of GCP supplementation as compared to the control sample. There was no significant difference in the Total Volatile Fatty Acids (TVFAs) content of stirred yoghurt from different treatments during the storage period. All the treatments had been acceptable by the panelists. The yoghurt supplemented with GCP reduced body wieght and food intake in under study hyperlipidemia rats. Feeding the hypercholesterolemia rats on 20 g/per day probiotic stirred yoghurt supplemented with GCP for six weeks decreased the severity of pathological changes in hepatic and renal tissues and preserved both liver and kidney functions, as well as ameliorated the changes in the lipid profile