Melt the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Just make sure to stir it often to keep the chocolate from burning. For the best results, chill ghosts until you’re ready to serve them.
1 1/2 cups white chocolate chunks, melted
3 dozen pieces dried fruit (such as banana chips, prunes, apricots or pineapple slices)
2 tablespoons dried blueberries or currants
1 tablespoon sunflower seeds
Line two large sheet trays with parchment paper. Transfer chocolate to a small, deep bowl.
Working with one piece of fruit at a time, dip one end into the chocolate, leaving only the last quarter inch or so exposed; shake off excess chocolate and transfer dipped fruit to prepared sheet tray. Drizzle a bit of extra chocolate around the bottom left and right sides to form the shape of a ghost, then use the blueberries, currants or sunflower seeds to make eyes. Repeat process with remaining fruit and chocolate then chill until completely set, about 1 hour.
Per serving (3 ghosts/33g-wt.): 170 calories (90 from fat), 10g total fat, 6g saturated fat, 5mg cholesterol, 20mg sodium, 21g total carbohydrate (1g dietary fiber, 15g sugar), 1g protein