the inulin is a prebiotic fiber that imparts greater creaminess and favours texture and firmness in dairy products. the aim of this work was to use it to replace fat in the formulation of non-fat goats′milk yogurt, with whipped consistency. to that purpose, the following was used: biotype saanen goat milk, lyophilized lactic bacteria cultures: streptococcus thermophilus (st m6) and lactobacillus delbrueckii subsp. bulgaricus (lb-12); inulin powder, unflavored gelatin (ins 440) and whole strawberry preserves. lactic bacteria were worked to 0,04; 0,08; 0,1 and 0,2%, with a ratio bacillus/coconut 1:1; 1:2; 1:3 and 1:4. the optimum concentration was pre selected using testing technologies: diacetyl, proteolysis, lipolysis; and the final selection using a preference test, with a pilot panel of 8 trained judges. three yogurts were prepared with different concentrations of fruits: at 9, 16 and 23%, that were tested using the preference test. subsequently, in the preferred one, acceptability was evaluated. for the formulation of the yogurt, inulin, gelatin, sugar, specific lactic bacteria st m6 and lb- 12 at 0,04 %, with a ratio bacillus/coconut 1:1 were added to the skim pasteurized milk. the fermentation was carried out in an oven at 37 ± 1o c for 2 hours, 30 minutes, to ph 4,6. refrigerated at 4 ± 2o c. the preferred fruit concentration was 23%, with an acceptability of 99%. consumers found the final product nice, sweet, with an adequate acidity, colour and consistency and pleasant aroma. the chemical composition was: moisture: 75,39; carbohydrates: 13,85; inulin: 4,5; protein: 5,22; fat: 0,04; ashes: 0,99 g/100ml; calcium: 173,77 and phosphorus: 72,54 mg/100ml. the formulation of the non-fat yogurt incorporating inulin was feasible, generating a product with fiber, low lipid value, good acceptability and appropriate sensory characteristics respecting color, aroma, texture and flavor.