I agree with Michelle, still shocks me to see my “bar mitzvah” boy so grown up now – where did the years go to?

also Michelle were you asking or commenting that the dish is macrobiotic? To make it more traditional mb (macrobiotic) I would dry roast the nuts in a frying pan, probably more likely to use almonds or walnuts (I like almonds better) and would just briefly put the fruit into boiling water, maybe one minute – if summertime, maybe not(do you get berries all year long?). Lastly, I would prefer using rice syrup – but please know it took me a long time to get used to using sweeteners that cost more – even knowing they were healthier for me. To be super fancy, you can put this pudding over some delicious cookies or crumb cake or put granola on top.

I tried making a sweet noodle kugel for yom tov – it didn’t work – I was told to use oats as the agent to hold it together. Usually I’d use tofu. It’s ok, I got sweet noodles and fruits and nuts – reminds me of the Hungarian dish my mother used to make – noodles with ground nuts and sugar.