Pineapple Upside Down Tarts

     Pineapple Upside Down Cake is not just for 9 X 13's any more... allow me to introduce Pineapple Upside Down Tarts!!!  With warming temperature and sunny skies, fruit desserts start calling my name.  When shopping for the perfect Pineapple to undress for my "ringing" purposes,  they all appeared hard and green....(and not the pretty green of Spring...#ick).  Have no fear, while fresh is always better, I have to admit that Dole might just be better at making a perfect round than I, ... #shocking #howdotheydothat.  Anyhoo, how ever you need to get your circle on, just make it happen!  (are you picking up what I'm putting down!?)  Nothing is prettier than a perfectly undefiled Pineapple center with that bright red Cherry smiling back at you!  Keep all this in mind when you're making your next grocery list, and take pleasure in knowing that each Tart is 237 calories, 20g net carbs, and 11g protein.  I'll be looking for you at the Market  ;)

Ingredients for 6 Tarts~
1/4 cup Coconut Oil, melted
1/3 cup Coconut Flour
2 X-Large Eggs
Yoplait Greek 100 Calorie Pineapple Yogurt
1/4 cup Swerve Granular Erythritol, plus a smidge extra for sprinkling
1 scoop Quest Vanilla Milkshake Protein Powder
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
20oz can of Pineapple slices (should be 10 rings), reserved 1/4 cup of the juice
6 Maraschino Cherries

     Blend all ingredients, (except for Pineapple, Pineapple juice,Cherries and extra Granular Erythritol).  Spray Tart Pan with Pam, then open can of Pineapple Rings, sprinkle 6 rings with extra Granular Erythritol and lay in Tart Pan placing a Cherry in the center.  Chop the remaining 4 rings of Pineapple into bits and stir into the batter along with the reserved 1/4 cup of juice.  Divide batter into 6 equal parts and pour on top of Pineapple and Cherry.  Bake at 350 for 25-30 minutes, making sure not to over bake as Protein can have a drying effect if over baked.  Cool, flip, and garnish with Whipped Topping if desired.  Enjoy  ;)

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