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Pour the milk, oranges, cottage cheese, and allulose into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sherbet, 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 'LITE ICE CREAM.'
If the sherbet is dry or crumbly looking (like sand), pour in a tablespoon or two of reserved orange juice and then re-spin. If the sherbet looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.