Pineapple Banana Jam
recipe

Preparation Time: 30 minutes
Serving Size: Makes about 2 cups
This delightful jam combines the tropical flavors of pineapple and banana, perfect for spreading on toast or serving with desserts.
Ingredients:
- 2 dl small pineapple pieces
- 2 dl banana, mashed
- 1 dl pineapple juice
- 1 dl brown sugar or other dark sugar
- 2 tablespoons lime juice
- 1 tablespoon rum (optional)
Instructions:
1. In a saucepan, combine all ingredients except for the rum.
2. Cook over low heat without a lid until all the liquid has evaporated and the mixture has slightly caramelized.
3. If desired, add the rum after removing from heat.
4. Serve the jam with ice cream, yogurt, pancakes, or use it in baking.
Nutritional Information (per tablespoon):
Calories: 50
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 12g
Protein: 0g
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Baked Yogurt Cheesecake with Pineapple Banana
recipe

Preparation Time: 1 hour 30 minutes (includes baking and cooling time)
Serving Size: Serves 8
This creamy yogurt cheesecake is a delightful dessert with a tropical twist from the pineapple banana jam.
Ingredients:
Crust:
- 2 dl coconut flakes
- 1 dl oat flakes
- 3 tablespoons honey
Yogurt Filling:
- 4½ dl strained thick yogurt
- 2 eggs
- 1.5 tablespoons cornstarch
- 1.5 dl powdered sugar
- 3 tablespoons pineapple banana jam
Instructions:
1. First, prepare the crust: grind the coconut and oat flakes until fine, add honey, and blend until it forms a dough-like mixture.
2. Line a 15 cm springform pan with parchment paper and press the mixture into the bottom and slightly up the sides.
3. Bake the crust at 180 °C (350 °F) for about 20 minutes, until the surface is slightly colored.
4. Allow the crust to cool.
5. Prepare the filling: whisk together yogurt, eggs, and sugar until fluffy.
6. Mix the cornstarch with a small amount of the filling and then stir it into the yogurt mixture, finishing by adding the pineapple banana jam.
7. Pour the filling over the cooled crust.
8. Place the cake pan into a larger baking dish filled with boiling water.
9. Bake at 180 °C (350 °F) for about 1 hour, until the center looks set.
10. Let the cake cool in the pan, then refrigerate for at least a few hours or overnight before serving.
Nutritional Information (per slice):
Calories: 220
Total Fat: 10g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 50mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 15g
Protein: 6g

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