A yogurt-based coating composition is provided for coating frozen foods with an exterior layer. The said composition comprises from about 45％to about 54％ by weight of an oil having a melting point of from about 25℃ to about 35℃, about 29％ to about 38％ by weight of yogurt, about 8％ to about12％ by weight of sugar, about 0.5％ to about l％ by weight of lecithin, and containing at least 10 3 colony forming units（CFU）lactic acid bacteria per gram of the yogurt-based coating composition.
