## 1 Introduction  
One main reason to develop new food products is to be on the front end of common trends so that new formulas and recipes meet consumers' desires. Diet-based trends can change rapidly [1]. However, it has been noted that the interest in healthy products, enriched with additional health-promoting properties or containing ingredients less harmful to the body, is and will always be the most popular among consumers. Many countries around the world recommend quantities of dairy products that need to be consumed per day to maintain a healthy body. It is sometimes described in equivalent amounts of different dairy products, for example, yogurts, cheese, or others [2; 3; 4]. Today, food products are seen as a source of food nutrients that not only feed our bodies but also are strictly connected with the psychological health of humans and, in numerous instances, can prevent diseases connected with nutrition. To meet this consumer's needs, producers have started to develop a new kind of food product--functional foods [5; 6; 7]. Dairy desserts are a group of different types of food products and usually contain significant amounts of milk solids. Most dairy desserts are a mixture of a few essential ingredients: water, fat, non-fat milk solids, texture modifiers, and aroma/colors [8]. During the formulation of this product, food technology aspects are crucial to controlling the final product properties, such as texture and rheology. They are closely connected with the amount and type of each ingredient used in the final product preparation. For example, different food hydrocolloids can be used during dairy dessert formulations, such as starches or carrageenan. Furthermore, the way of processing can be different in each case. Today, high-temperature short-time processing is the most popular method [8; 9]. Another noteworthy feature is the nutritional value of dairy desserts. The whey obtained during the production process of cheese includes in a composition: water (94%), fats, lactose, and different fractions of whey proteins, which are the primary source of nutrients. A-lactalbumin and \(\beta\)-lactoglobulin are the two main proteins (70-80%) in whey mass [10]. Another essential ingredient is skimmed milk powder. It is characterized by low-fat content, and its composition has approximately 34-37% proteins. It contains proteins, carbohydrates, calcium, potassium, and sodium. In general, proteins found in milk are a great source of all the essential amino acids [11; 12]. Creating a new formula for a food product, our attention did not escape the problem of the amount of fat added to this type of product. There is a great need for new products that contain lower amounts of fat or fat at all. However, it is not easy to prepare a product without it because it affects not only texture and mouthfeel but also the taste of a product. Since whey protein concentrate (WPC80) can be described as fat mimetic, it was possible to eliminate fat while preparing fat-free dairy desserts [13]. Additionally, it can partially or sometimes wholly replace hydrocolloids, providing health-promoting properties to the final product. From a technological standpoint, WPC significantly impacts emulsification, gelation, and viscosity in products with less fat content [13]. Another interesting novelty in tested products was the addition of dried vegetables: carrot, beetroot, onion, and champignon, in contrast to commercially available desserts, which mainly contain fruits and are considered very sweet. Our formula used an orange carrot, a rich source of \(\alpha\)- and \(\beta\)-carotene. This vegetable is an excellent source of antioxidants, vitamins, and polyphenols. The ingredients contained in carrots can act as anticarcinogens and immune enhancers. Flavonoids and phenolic derivatives can modulate the immune response, and \(\beta\)-carotene helps to protect eye vision. Besides that, carrots contain vitamins C and K, riboflavin (B2), thiamine (B1), folates (B9), and pyridoxine (B6) necessary for metabolism and healthy growth [14].