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Deep Dark Chocolate Cake with White Chocolate

(Serves 4)


1¾ cup unsifted flour

2 cup sugar

¾ cup cocoa

1½ tsp. baking soda

1½ tsp. baking powder

1 tsp. salt

2 eggs

1 cup milk

½ cup canola oil

2 tsp. vanilla extract

1 cup boiling water

1 cup white chocolate chips

1 cup frozen raspberries

3 Tbsp. pomegranate juice

3 Tbsp. fructose (or sugar)


  1. Mix the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
  2. Add the eggs, milk, canola oil and vanilla extract. Mix until thoroughly combined.
  3. Mix in the hot water.
  4. Pour into an oil-sprayed 9" x 13" baking pan.
  5. Fold in white chocolate.
  6. Bake at 350° F for 30-35 minutes or until a toothpick comes out clean.
  7. Combine raspberries, pomegranate juice and fructose in a small sauce pan.
  8. Simmer over low-medium heat until all the raspberries are broken down.
  9. Puree, strain and cool. Drizzle on each piece of cake.

Nutritional Information:

Calories: 290
Carbohydrates (g): 44
Protein (g): 4
Fat (g): 3
Fiber (g): 2



Lime Pots de Creme

(Serves 6)


1/3 cup key lime juice

1/2 cup fructose

4 whole eggs

1/2 cup 2% milk


  1. Blend all items on high 2-3 minutes.
  2. Divide into six ramekins.
  3. Place ramekins in 2" full pan.
  4. Fill with hot water level to the créme.
  5. Bake 30 minutes or until a knife inserted in the center comes out clean.
  6. Chill.


Tofu Ambrosia with Cantaloupe and Honeydew

(Serves 4)


2 cups cantaloupe, ¼" diced

2 cups honeydew, ¼" diced

1 cup tofu whipped cream (recipe below)

Tofu Whipped Cream Ingredients:

8 oz. soft tofu

2 Tbsp. maple syrup

1 Tbsp. agave syrup

1 tsp. orange peel, grated

1 tsp. pure vanilla

Dash nutmeg, ground


  1. Blend all tofu whipped cream ingredients in a food processor or with a mixer.
  2. Toss tofu whipped cream with cantaloupe and honeydew.


Apple Walnut Bread Pudding

(Serves 8)


¼ tsp. vanilla beans, split

½ cup brown sugar

1 cup milk

Pinch salt

Pinch pepper

2 eggs

¼ lb. whole wheat bread, cubed

½ apple, peeled, sliced

¼ oz. walnuts, chopped

¼ tsp. apple pie spice

¾ cup caramel sauce (see recipe below)

Pinch cinnamon


  1. Warm milk with vanilla bean and brown sugar to dissolve the sugar.
  2. Beat eggs with salt and pepper.
  3. Add bread, apples and apple pie spice to egg and milk mixture.
  4. Pour into a baking pan and bake (preferably in a water bath) for 30 minutes at 325° degrees.
  5. Serve with Caramel Sauce (see recipe).
  6. Dust each serving with cinnamon.

Caramel Sauce Ingredients:

3 fl. oz. water

3 fl. oz. sugar

3 Tbsp. corn syrup

1/4 cup cream

2 Tbsp. butter


  1. Combine water, sugar and corn syrup. Cook to a light caramel.
  2. Cautiously add cream, stirring to blend.
  3. Stir in butter.
  4. Cool.


Baked Pear with Agave Chili Glazed Pecans

(Serves 4)


4 pears
1/2 cup water
2 tsp. agave syrup
1 tsp. chili powder
1/4 tsp. cayenne
1/2 cup pecans


  1. Peel pears.
  2. Cut off top portion of pear and hollow out removing core and seeds.
  3. Place into baking dish.
  4. Add ½ cup water.
  5. Place in preheated 350° oven. Cook until tender.
  6. Combine agave syrup, chili powder and cayenne in bowl.
  7. Toss pecans in mixture and place on silicone baking mat. Bake until caramelized, cool and crumble.
  8. Place pecans in warm pear and serve.

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1275 E. Red Mountain Circle
Ivins, Utah, United States

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Red Mountain Resort   |   1275 E. Red Mountain Circle   |   Ivins, UT 84738   |   877 246 4453