In a small pot, bring the sugar and 1/2 cup water to a boil; lower the heat and simmer until the sugar is dissolved, about 5 minutes. Let cool.
Using a food processor, puree the sugar syrup, strawberries, yogurt, lemon juice and salt. Strain through a fine-mesh strainer set over a bowl; discard the seeds.
Divide the mixture among the molds, insert the ice-pop sticks and freeze until solid, about 5 hours.
Place the chocolate topping in a deep, wide cup. Remove the pops by running warm water over the molds. Working with 1 at a time, keeping the remaining pops frozen, dip into the chocolate to coat the top two-thirds. Let harden slightly; dip again. While still wet, sprinkle the pops with the almonds.