Found this great looking recipe from thetastytravelers.com.
Reference Link:
Ninja Creami Low Calorie Blueberry Sorbet:

Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer

Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.

(Click here) This is the food grade vegetable glycerin that I experimented with.

Original, Breeze, Swirl, and Deluxe Ingredient Measurements

Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.

Ingredients 

Ice Cream Base

• ▢ 8 Ounces (226 ⅘ g) Fresh Blueberries (About 1½ cups)
• ▢ 8 Fluid Ounces (236 ⅗ ml) Water (The extra water will reduce while cooking.)
• ▢ ¼ Cup (50 g) Allulose Granular Sugar Substitute
• ▢ ½ Teaspoon (½ Teaspoon) Lemon Juice (Fresh or bottled)

Instructions

Make the Ice Cream Mixture

• In a small saucepan, combine the blueberries, water, allulose, and lemon juice. Stir over medium heat until the allulose has dissolved and the blueberries have burst and turned into a saucy consistency. This should take about 5 minutes. Allow to cool.

• Pour the cooled blueberry mixture into a small blender and mix until all of the ingredients have been mixed together well. Once fully mixed, pour into a Ninja Creami container.

• Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.

Process the Ice Cream

• After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.

• Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “SORBET.”

• If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.

Notes

Do you have to cook the blueberries for this recipe?

Cooking the blueberries really brings out the flavor in them. If you don’t cook the blueberries, the sorbet will have a more subdued blueberry flavor.

Can frozen blueberries be used instead of fresh?

Yes, you can use frozen blueberries instead of fresh blueberries. Since the blueberries will be cooked in the process of making the sorbet, you don’t even need to thaw them.

Nutrition

Calories: 149.02kcal | Carbohydrates: 81.06g | Protein: 1.69g | Net Carbs (Total Carbs-Allulose Carbs): 33.06g | Fat: 0.76g | Saturated Fat: 0.06g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.11g | Sodium: 14.13mg | Potassium: 177.21mg | Fiber: 5.45g | Sugar: 22.65g | Vitamin A: 122.62IU | Vitamin C: 22.97mg | Calcium: 20.86mg | Iron: 0.64mg

Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.

Recipes that use allulose:

Allulose is a low calorie sweetener that your body doesn’t fully digest, so it provides only 0.4 calories per gram instead of 4. That’s why the calorie total doesn’t match what you’d expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.

Have you tried this recipe? Let us know how it turned out in a comment below!

Jeannie notes.. Above is curated for evaluation and recommendation from thetastytravelers.com

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Ninja Creami Low Calorie Blueberry Sorbet

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