The study was focused at developing fruit blended yoghurt with Robusta banana pulp. The fruit yoghurts were prepared by incorporating varying proportions of blanched fruit pulp (15%, 20%, 25%, 30% and 35%), and homogenised toned milk (85%, 80%, 75%, 70%, and 65%). Yogurt starter culture (2%) and sugar (12%) were same in all the treatments. The banana fruit pulp was blanched for five minutes to prepare the fruit yoghurt. The plain yoghurt was served as control. The best combination of fruit yoghurts was organoleptically evaluated using 9 point hedonic scale. The present study shows that the Robusta banana yoghurt prepared with 20% fruit pulp in treatment T2B showed maximum sensory score.