Introduction: There is a burgeoning consumer inclination towards healthy eating, natural, organic and convenience food products. As consumer is usually looking for products that can offer more health benefits, therefore supplementation of yogurt with natural source of antioxidants could play a role in reducing the risk of many chronic diseases. Aim/Objective: The present study was undertaken with the aim of developing functional food product __ampersandsignldquo;Naturally flavored yo gurts__ampersandsignrdquo; - supplemented with natural sources of antioxidants to add value to the yogurt that has most powerful antioxidant activity. Methods: Three naturally flavored varieties of antioxidant-rich yogurts were developed. Sample-1 was supplemented with strawberries, almonds, prunes and rose petals. Sample-2 was developed with saffron and pistachio along with dried figs and raisins. Sample-3 was prepared with fresh fruits like plums, kiwi and pomegranate. After sensory evaluation, the three samples thus prepared, were then screened for their Total antioxidant capacity and total phenolic content. Results: The results of the study revealed that __ampersandsignndash; sample-3 showed highest phenolic and antioxidant activity. Conclusion: It can thus be concluded that - sample-3 can be considered a good source of antioxidant among all the three developed variants. All the three developed variants however may impart various health benefits when consumed.