Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2.5%, 5% and 7.5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles.