## 1 Introduction  
In recent years, there has been a growing interest in the role of diet in the prevention and treatment of many diseases, including metabolic disorders, cardiovascular disease, type 2 diabetes, and various forms of cancer--conditions increasingly linked to excessive sugar consumption [1, 2, 3, 4]. Rising awareness of the adverse health effects associated with high sugar intake is driving efforts to reduce the amount of added sugar in food products. Yogurt manufacturers frequently add substantial amounts of sugar to meet consumer taste preferences. Sucrose, fructose, and glucose are among the most commonly added sugars in processed foods [5]. One of the simplest strategies for reducing sugar content in yogurt is to eliminate added sugars altogether. However, such yogurts may be less appealing to consumers due to their natural acidity, the natural result of fermentation, as well as the widespread preference for sweet-tasting products [6]. Consequently, there is a growing need to identify alternative ingredients that can replace sugars while maintaining the desirable sweetness and texture of food products [7]. Given the increasing prevalence of obesity and its numerous complications, it is both timely and necessary to implement sugar-reduction strategies aimed at offering consumers healthier and nutrient-rich dairy products [8]. In the context of healthy eating, particular attention is given to fermented dairy products, especially natural yogurts, which not only provide valuable nutrients, but also show a number of health benefits, such as reducing LDL cholesterol levels and improving nutrient absorption and digestion [9; 10]. Yogurt stands out among dairy products not only as an excellent source of high-quality protein that supports the feeling of satiety but also for its numerous health-promoting properties. Yogurt is a rich source of calcium, magnesium, vitamin B12, and conjugated linoleic acid, which is known for its antioxidant, anti-diabetic, anti-cancer and anti-atherosclerosis effects [11; 12; 13; 14]. In addition, yogurt contains beneficial bacterial species, such as _Lactobacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus_, and _Bifidobacterium bifatum_, which often makes it a source of probiotics [15]. Probiotic yogurts support the immune system and positively influence the gut microbiota by inhibiting the growth of pathogenic microorganisms. The main--and often only--disadvantage of many commercially available yogurts is their high sugar content [16]. Nevertheless, it is generally better to consume yogurt than not, as numerous epidemiological and clinical studies have shown an association between yogurt consumption and a reduced risk of chronic diseases, including metabolic syndrome, type 2 diabetes, cardiovascular disease, and obesity [17]. Yogurt parfait can provide probiotics, prebiotics, high-quality protein, and a variety of vitamins and minerals that may work synergistically to promote health. Antioxidant potential is considered an important nutritional property of foods. Consuming foods rich in antioxidants, such as fruits, can help protect the body from oxidative stress, which is implicated in most diet-related chronic diseases [18]. Both fruits and dairy products, including yogurt, are recognized as healthy components of the diet, as reflected in national and global diet guidelines and recommendations [11]. Fruits, due to their rich contents of antioxidants, polyphenols, and prebiotic fiber and their relatively low energy density, have the potential to reduce oxidative stress, which may contribute to the prevention of the development of certain diseases [19]. In particular, cornelian cherry (_Cornus mas_ L.), used in this study for its high antioxidant potential and functional properties, may play an important role in the development of new food products. _Cornus mas_ L., commonly known as cornelian cherry or edible dogwood fruit, belongs to the dogwood family and is native to the southern and eastern regions of Europe and the Middle East.