Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F, thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4°C, and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F of less than 10% after two freeze/thaw cycles. Methods and products are described.
