Pineapple Orange Sherbet

36 oz. Diet Sunkist Soda, chilled
2 (8 oz.) Cans Unsweetened Crushed Pineapple, undrained and chilled
1/2 Cup Sugar
1 Cup Splenda Granular
1 (12 oz.) Can Fat Free Evaporated Milk, chilled
1/8 teaspoon Salt

In a large bowl, combine all ingredients. Fill ice cream freezer cylinder no more than two-thirds full (so the sherbet doesn’t over flow when it freezes and expands); 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. This recipe makes a lot of sherbet! It will start to get a little icy by the second or third day, so you'll need to let it sit on the counter to thaw a little before serving. It's still just as good as the first day though. :) Or you could just keep the liquid in the refrigerator and only freeze what you're going to eat right away. 

Serves: 18 (1/2 Cup Each)
Per Serving: 59 Calories; trace Fat (0.3% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)