Nabaq (Zizyphus spina-christi L) fruit has a rich composition of bioactive components such as phenolic, flavonoids, dietary fiber, minerals and vitamins. The study was carried out to evaluate the effect of supplementation dried Nabaq fruit on the physicochemical, rheological and sensory properties of low fat yoghurt (1% fat). Dried Nabaq fruit was added to low fat milk yoghurt at ratios of 2 and 4 %.Results showed that gradual increase in pH, dietary fiber, viscosity, phenolic content and antioxidant activity values of low fat yoghurt as dried Nabaq fruit ratio was increased. On the other hand, the acidity and synersis were decreased as the ratio of dried Nabaq fruit was increased. Low fat yoghurt that containing of 4% of dried