Two summer dessert recipes your family will love

Two summer dessert recipes your family will love

Stripes Japan

It’s summer fruit season! Nothing better than fresh baked cobbler or a cold pudding to cool you off. Peaches are in season in Japan through the beginning of September, but lucky for you the recipe below calls for canned peaches. And, if you’re looking for a healthier alternative for dessert, add avocados to the mix for a creamy and decadent pudding your family will love. Give these recipes from your Commissary a try and find a new favorite dessert!

Easy Peach Cobbler

Ingredients (serves 8)

  • 2/3 cup ripe avocado, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup granulated sugar
  • 1 cup whole wheat or oat flour
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract (optional)
  • 1 tbsp. and 1 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3 cups canned sliced peaches, in their own juice and no sugar added
  • 1/2 cup of the canned peach juice, reserved and divided


  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine the first 8 ingredients and use a fork to stir just until they are combined.  Do not over mix.
  3. Pour 1/4 cup of the reserved juice in a 9 inch baking pan.  Add the peaches and sprinkle the cinnamon on top of the peaches.
  4. Top the peaches with the flour mixture and gently spread to evenly distribute.  Pour the remaining reserved juice on top of the flour mixture.  Do not mix the juice into the topping.
  5. Place the cobbler pan in the oven and bake for 40-45 minutes.

Chocolate Avocado Pudding

Ingredients (serves 4)

  • 2 large, very ripe avocados
  • 1/2 cup + 1 tsp. unsweetened dark cocoa powder
  • 2 packets of stevia sweetener
  • Pinch of cinnamon or nutmeg (optional)
  • 1/2 cup milk (cow milk or nut milk)
  • 2 tsp. vanilla extra


  1. Peel, pit and cube the avocado. Place the cubes in a blender.
  2. Add the remaining ingredients and blend until smooth.
  3. Place the pudding in the refrigerator and chill for at least an hour.


  • Serve with a sprinkle of crushed almonds, walnuts, or peanuts.
  • Add 1/2 cup Greek vanilla yogurt to the recipe and then make frozen “pudding pops”

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