Living longer with health and fitness is the mind of most people and food is one of the most important facets of a healthy life. It seems very likely that concept of “designer foods” which enables the consumer to exercise a level of self-health maintenance, will significantly influence food and drink manufacturer. In this context the current study is focused on design of yoghurt (set yoghurt and yoghurt drink) with symbiotic (combination of prebiotics and probiotics) properties and assess the efficacy of designer yoghurt to combat overweight. Set yoghurt was designed by optimizing with Response Surface Methodology and yoghurt drink was designed with Factorial Research Design. The optimized samples were treated as experimental set yoghurt and experimental yoghurt drink. For each experimental sample two control samples i.e., positive control and negative control samples were also designed. All samples were analysed for viability of Streptococcus thermophilus and Lactobacillus bulgaricus. The results showed both experimental samples with symbiotic properties had more probiotic activity compared with control samples. Compared with experimental yoghurt drink experimental set yoghurt had more viability of both probiotic organisms. Whereas the growth of Streptococcus thermophilus was more compared with Lactobacillus bulgaricus in all samples.