The work is aimed at assessing the vitamin value of yogurt after adding berries from the Lipetsk region retail chain to its recipe. The addition of crushed strawberries, cherries, blueberries and cranberries to yogurt preserves the organoleptic characteristics of the product within the GOST 31981-2013 standard. The introduction of strawberries, cherries and cranberries into the yogurt recipe gives the product a light pink, and blueberries - a light blue color. Of the berries used, only cranberries did not give the yogurt any taste. This berry acidified yogurt to the greatest extent. All the added fruits reduced the density of yogurt, especially strawberries. Judging by the acidity of the yogurt, the shelf life at a temperature of 4 oC of the control sample, as well as with the addi-tion of blueberries and strawberries, was the longest – 7 days. On the 6th day, the cherry variant went beyond the standard for acidity, on the 5th day - the cranberry variant. Taking into account the organoleptic parameters, the shelf life of acidity and the content of nutrients in yogurt, it is necessary to single out the option with the addition of blueberries as the most successful.