Sugar replacement and lowering the calorific value in traditional products are key to the development of novel products for a healthy human diet. One category of dairy products popular around the world is dairy-based desserts, with the most important factor being their rheological properties. In the dairy industry, manufacturing of dairy desserts requires the use of a wide range of ingredients to control the consistency. Polysaccharides find broad application in the food industry and, in addition to proteins, are the main components that define food structure and functionality. The interaction of polysaccharides with water, proteins and other food ingredients has an influence on both the rheological and organoleptic properties of food products. This research deals with the introduction of dietary fiber (in the form of polysaccharides) and soy protein in the development of dairy desserts utilizing whey.