FIELD: dairy industry. SUBSTANCE: for preparing milk dessert composition includes the following components, wt.%: ferment as a concentrate containing the strain Lactobacillus acidophilus n. v. 317/402 "Narine" AAA with titer index 107-1010 CFU/ml or ferment in liquid form containing the strain Lactobacillus acidophilus n. v. 317/402 "Narine" AAA with titer index 107-1010 CFU/ml and bifidobacteria and/or lactic acid streptococci, 0.08-25.0; sweetening agent, 0.5-20.0; vegetable filling agent, 5-25.0; stabilizing agent, 0.5-10.0; cow milk, and/or soybean milk, and/or goat milk, and/or mare milk taken in ratio of 0.5:0.5:0.5:0.5, the balance, up to 100%. EFFECT: improved assimilability of dessert, enhanced curative-prophylactic properties. 5 cl, 5 ex
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