The development of foods with functional properties comes increasingly in view of current market expectations of natural and nutritious products, justifying your considerable growth in recent years. This study aimed at drying by atomization of red cherry (Eugenia uniflora), tropical fruit with considerable content of vitamin A and C, and bioactive compounds, among them phenolic compounds, and your addition as an ingredient in the development of functional milk products. Drying in dryer type spray dryer (MSD Labmaq 1.0). Yogurt were prepared with bovine milk and goat milk added cherry red pulp dehydrated in two proportions 5 g/L and 10 g/L and red cherry pulp syrup. The yogurts were subjected to analyses of pH, total solids, titratable acidity (expressed in % of lactic acid), total phenolic compounds (Bezerra et al. 2015), syneresis (Farnsworth et al. 2006) and sensory evaluation (IAL, 2008). The syrup was characterized as the total soluble solids and pH (IAL, 2008). The yoghurts have submitted pH (3.84 to 4.05), acidity (0.79% to 0.84%), total solids (17.55% to 18.31%), syneresis (13.55% to 17.95%) and total content of phenolic compounds (6.06 mg GAE/100 g to 8.49 mg GAE/100 g) and for the cherry pulp syrup obtained pH (2.99) and °Brix (71.23). The sensory evaluation of yoghurt prepared with bovine milk obtained values greater than 80% for the attributes and flavor consistency. The goat milk yoghurt showed acceptance rates above 60% for all attributes. In this way, the yogurt produced by acquisition of dehydrated cherry pulp and pulp syrup pitanga, brings a product proposal with bioactive characteristics, in addition to the goat milk with yogurt be an alternative for people who suffer with allergies to milk protein.