A functional food of high biological value from Boro jó pulp using honey as a sweetener and supported in a yogurt base has been evaluated and optimized in 16 different formulations in the range of 5-15% pulp; 70-82.5% of yogurt and 5 a 15% of honey from iSabana de Bogotáî. Based on the ratings physicochemical and sensory analysis was found the optimum formulation with 12.5% of pulp, 75.0 base milk yogurt y 12.5% w/w honey. The sensory properties have important differences that contribute to the process of optimization. The stability of the product at 8°C is 30 days. The mixture showed no significant microbial flora due to safety of materials.