Gently scramble the egg whites on a non-stick skillet. Stop cooking as soon as the whites are *just* cooked.
In a small bowl, bloom the gelatin in the cool water. Once bloomed, heat in the microwave for 10-30 seconds or until dissolved. Set aside to cool.
In the blender, combine milk, lemon juice, salt, sweeteners, and collagen. Add the cooked egg whites. Blend on HIGH until smooth (1-2 minutes).
Turn the blender on LOW speed and slowly pour the activated gelatin into the blender pitcher. Once all the gelatin is added, blend on HIGH for another 1-2 minutes.
Strain the mixture through a fine mesh sieve. Pour the base into your Creami container. Freeze per manufacturer's instructions.
When you're ready to spin the sherbet, take the Creami container out of the freezer, add 1 TBSP coconut milk to the sherbet. Place in machine, per manufacturer's instructions. Use the "Lite Ice Cream" option and let the machine work its magic.
Once finished, check your sherbet. If you'd like it creamier, send it through a "re-spin". If you're satisfied with the level of creaminess, dish some sherbet into a bowl and enjoy!