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