Yield: 1 1/4 gallons.

1 quart sugar-infused blueberries
6 cloves garlic, minced
1 tsp. salt
1 1/2 quart buttermilk
1 1/4 cup fresh lime juice
1/2 cup fresh tarragon leaves, chopped
1 quart lowfat sour cream
1 Tbsp. ground black pepper

In a large mixing bowl, whisk together all ingredients except blueberries. Fold in berries. Chill and reserve.

Photo Credit: U.S. Highbush Blueberry Council