This study aimed to produce high quality sugar-free syrup using monk fruit sweetener (MF) alone or in combination with rabaudioside A (RA) and studied their physicochemical and sensory characteristics and the technological application in sweetening of some popular Arabian desserts. Inulin, polydextrose (PD), erythritol and zusto (Z) were added to the sugar-free syrup as thickening agents.  The results demonstrated that using MF alone or in a blend with RA at ratio 90:10 or 80:20 MF/RA to produce sugar-free syrup had properties similar to those of sugar syrup. Addition of either PD or Z to the above mentioned syrups gave high scores for the sensory characteristics with texture values closest to that of sugar syrup, in addition to the absence of the unpleasant aftertaste that was observed with those contained inulin or erythritol. Both syrups, MF + Z or MF/RA (80:20) + PD, received the highest sweetness taste score as compared to sucrose syrup. TLC analysis revealed the stability of the above mentioned sugar-free syrups. The absorption rate of the tested syrups by the various desserts (basbousa, kunafah, baklawa, balah el sham, and luqmat el qady) were lower than that of the sugar syrup indicating health benefits. Overall, there were no statistically significant differences in the sensory quality of the mentioned desserts when sweetened with the above mentioned sugar-free-syrups compared to those sweetened with sugar syrup. Therefore, monk fruit sweetener has potential as a natural promising sugar substitute in preparing low-calorie functional foods and sugar-free products for obese and diabetic patients.