introduction:the inulin is a prebiotic which has nutritional and technological properties, and it can be added to products like ice-creams. the aim of this work was to formulate a diet blueberry ice-cream (low in calories, carbohydrates and lipids) with prebiotic characteristics, to evaluate it sensorially and analyze its physico-chemical composition. materials and methods:the ingredients used were inulin powder, skimmed milk powder; additives; dehydrated egg white and scalded and processed blueberries. the fruits were scalded in 20, 40 and 60 %, in order to define the percentage to be utilized, using the preference test (newel and mac farlane). the ice- cream was mixed, pasteurized (63oc; 30 minutes), cooled (4°c; 4,5 minutes), matured (4oc; 2 hours) beaten and frozen in an icy machine (-6oc; 50 minutes). then it was packed and stored (-16oc; 12hours). the chosen ice-cream was evaluated sensorially through acceptability. chemical analysis of humidity, proteins, carbohydrates, total dietary fiber, ashes, calcium, sodium, phosphorus and physic: overrun were carried out. the label was designed in accordance with the caa (argentine food code). results:acceptability was expressed in percentage and determinations in terms of average standard deviation. the favorite fruit concentration was 40%. acceptability 86%. attractive and purple color. sweet- acid taste and aroma, blueberry like. creamy texture, without ice crystals. firm consistency, slow melting and spongy body. humidity 68,13; protein 8,4; carbohydrates 10,51; total dietary fiber 12,51; insoluble 5,82; soluble 6,69; ashes 0,45 g %; calcium 148,56; sodium 133,96 and phosphorus 167,50 mg %; overrun 71% respectively. it was labelled "low- calorie diet food"; "0 % fat"; "without sugar additives" and "high amount of alimentary fiber". conclusion:the diet blueberry ice-cream (low in calories, carbohydrates and lipids) with inulin has been feasible, presenting good sensorial and nutritional characteristics.