Frozen yogurt (yog-ice cream), is a kind of frozen desserts which has similar features with ice cream in physical and apparent characteristics. Recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. Besides, frozen yogurt contains low levels of sugar, fat & emulsifiers compared with ice cream. This Research was conducted to examine the effect of orange and barberry concentrate addition as flavoring agents (2.5%), date syrup with different concentrations (0, 25 and 50% as a sugar replacement) & guar gum addition (0, 0.1, 0.2 & 0.3% as a fat replacement) on physicochemical, Rheological and textural properties of low fat frozen yogurt. in relation to their sensory attributes during 21 days after production. Obtained result shoed that by increase in date syrup and guar concentration, Mix Viscosity and overrun were increased significantly in all samples (p<0.05). Hardness of low fat yog-ice creams was observed to be considerably higher than the samples with guar and date syrup, whilst the addition of guar and date syrup up to 0.3% & 25% replacement, increased the hardness of the low fat product. Results for stickiness of the frozen yogurt samples indicate the low fat frozen yogurt to be considerably less adhesive/sticky than both the low fat product containing guar and date syrup. Meltdown characteristics of the yog-ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties and decreased significantly, as date syrup increased (p<0.05). Scores of flavor, texture & total acceptance of the samples are affected significantly by barberry concentrate and guar gum addition & orange concentrate and date syrup addition as best score obtained in sample contains 0.3% guar gum in samples including barberry and 0.3% guar gum and 25% date syrup in samples including orange. Storage time had a significant effects on melting and sensory properties during two first weeks of storage and after that there was no significant changes in characteristics of all samples, also result showed that one day after production were obtained highest value for sensory scores.