• Place the cottage cheese, strawberries and lemon juice into a high powered blender or food processor.
• Add the white chocolate and butter to a microwavable bowl and microwave for 1 minute. Stir until smooth. Alternatively, you can melt butter and chocolate in a small sauce pan over low heat on the stove.
• Pour the melted white chocolate into the blender or food processor with the cottage cheese mixture and blend until smooth. Taste and decide if it's sweet enough, if not feel free to add in your favorite low carb sweetener.
• Place into a bowl and refrigerate for 1 hour. Using a 1 tablespoon cookie scoop, make 16 balls and place onto a parchment lined baking sheet pan. Freeze for 1 hour.

Coating

• Melt the chocolate chips and butter together for 30 seconds intervals in the microwave, them stir until smooth. Mine took 1 minute. Remove 8 balls from the freezer, keep the rest frozen. Dip one at a time in the chocolate, roll to cover, and tap with fork to get excess off the truffle. Place onto sheet pan and continue with the rest. Place those in the refrigerator and coat the remaining 8 balls.
• Use a small amount of melted chocolate if desired on the top of each ball and place a freeze dried strawberry to it. If you have remaining chcolate drizzle over the strawberries.
• Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.