Savory yogurt is here to stay
How one senior living operator said ‘sayonara’ to the sugary side of this dairy favorite.
Sticky-sweet yogurt enjoyed a decades-long run at parfait bars for both breakfast and dessert. But the new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars with add-ins such as “everything bagel” spices or harissa, feta cheese and olive oil.
“Yogurt is no longer just a snack food or dessert; it’s really become a staple in the cooking repertoire,” says Mary Cooley, director of dining services at senior living facility Pennswood Village. “It’s now a standard part of the ingredients toolbox when preparing recipes.”
Here’s how her operation embraced savory yogurt—offering diners more options beyond the standard strawberries and honeyed granola.