Date syrup (Dibis) and egg-shell powder were prepared from Siwi date variety and white egg chicken, respectively. Stirred dibis probiotic yoghurt (SDPY) was prepared by adding different concentrations of egg-shell powder (0.5, 0.6, 0.9 and 1.1%) to milk and mixed with 1.5% skim milk powder, 0.4% gelatin and 10% dibis then inoculated with probiotic bacteria ABT-5 (Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus) and held at 6±2^°C for 9 days. Our results showed that the date syrup was high in total solids & acidity; and rich in Ca, K, P, Mg and Fe. While, egg-shell powder was alkaline and rich in Ca, P, Mg and Fe.  The presence of egg-shell powder in probiotic yoghurt may increase the TS