A product and method by which a range of foodstuff products may be produced which are very pleasant in taste and texture, and therefore, pleasant to eat, and which contain a sufficiency of soluble dietary fiber to effectively supplement the typically low fiber dietary intake. By adding a low viscosity, non-digestible fiber either along or in a syrup composition, foodstuffs may be amended in such a manner as to increase dietary fiber intake without adversely affecting the palatability of the foodstuffs.