Ingredients

3 Cans (12 oz. each) Diet Orange Soda, chilled
2 Cans (8 oz. each) Unsweetened Crushed Pineapple,
undrained and chilled.
1/2 Cup Sugar
1 Cup Pourable Splenda
1 Can (12 oz.) FF Evaporated Milk, chilled
1/8 teaspoon Salt

In a large bowl, combine all ingredients.

Fill ice cream freezer cylinder two-thirds full; freeze according to manufacture's directions. Refrigerate remaining mixture until ready to freeze.

Transfer to a freezer container; allow sherbet to firm up in the freezer for 2-4 hours before serving.

Note: This recipe makes a lot of sherbet, it will start to form ice by the second or third day, just let it sit on the counter to thaw a little before serving. you could also just keep the liquid in the refrigerator and only freeze what you're going to eat right away.