Abstract: Garden cress seeds powder has a rich composition of dietary fiber, minerals, antioxidant and vitamins. The study was carried out to evaluate the effect of fortification garden cress seeds powder on the physicochemical, rheological and sensory properties of low fat yoghurt (1% fat). Garden cress seeds powder was added at ratios of 1, 2 and 3 %. Manufacture yoghurt were analyzed for physicochemical, rheological and sensory properties. Results showed that gradual increase of pH values, dietary fiber, viscosity, phenolic content and antioxidant activity as garden cress seeds powder ratio was increased in low fat yoghurt. On the other hand, the acidity and synersis were decreased as the ratio of garden cress seeds powder was increased. Low fat yoghurt that containing of 3% of garden cress seeds powder were the highest of physicochemical properties , high acceptability sensory properties and improvement rheological properties (viscosity and syneresis), than the other treatments. Low fat yoghurt fortified with 3% garden cress seeds were evaluated as a hypocholesterolemic agent in rats. garden cress seeds fortified yoghurt were able to lower the serum cholesterol, triacylglyceride (TG), low density lipoprotein cholesterol (LDL-C), and atherogenic index, but were found to increase the high density lipoprotein cholesterol (HDL-C) as compared to the corresponding high fat diet group (positive control). Also, results showed that garden cress seeds fortified yoghurt were able to improve the serum creatinine and blood urea as compared to the corresponding high fat diet. Thus, the study demonstrates that garden cress seeds can be used as a source of phenolic compounds and dietary fiber in low fat yoghurt which enhanced its nutritional value, rheological and sensory properties and possess a hypolipidemic effect.