Mmm… frozen desserts. For ice creams, you'll have to refer to my previous opinion. Today, we're doing sorbets and frozen yoghurts. You won't need an ice cream maker for any of these, nor any fiddly gelatine or any other clever ingredients. And what's more, they're all easy peasy, nicer than anything you can buy in the shops, and cheaper too!

● STRAWBERRY ICED YOGHURT SORBET ●

This is one for the dieters amongst you. There's only a tiny bit of sugar included and it's very low in fat.

250ml low fat yoghurt
1 small punnet strawberries
1 tablespoon caster sugar
Grated peel of half an orange

First of all you need to freeze the yoghurt. Once it's frozen, you're going to put it into your food processor, so it needs to be in bite-sized chunks, as it were. So use an ice cube tray. Once it's frozen solid – it'll take about three hours – turn the little blocks of frozen yoghurt out into the food processor's bowl and whizz for about thirty seconds, or until it looks pretty finely chopped. Then, simply add in all the other ingredients and whizz again, this time for a good minute or two, until you have a smooth puree. All that's left is to pop the mixture into a Tupperware box and return it to the freezer for about half an hour. And you're ready! It's yummy and very sweet, despite the small amount of sugar. This one is probably best made and eaten on the day, or within a few days at most, as the strawberries do tend to lose flavour fairly quickly, even when kept just for a week or two. (Feeds four to six).

● JILL'S MINI MILKS – SORRY WALLS! ●

This one is for the children. It's also for the adults who have lolly moulds! They're a cheaper, nicer (sorry again Walls!) version of those Mini Milk lollies.

1 tin peaches in juice, drained
1/2 pint full fat milk
2 teaspoons vanilla essence

Ooh, this is 'ard! Method: pour all the ingredients into your food processor or blender and whizz away until they're smooth, then pour into lolly moulds (we use ice pole style, but it doesn't really matter – whatever you have) and whack into the freezer for an hour or so. You could replace the peaches with a punnet of strawberries if you wanted to; it's equally nice. I guess these amounts make about six or eight lollies, depending on the size of your moulds. These will keep for a couple of weeks in the freezer if you use peaches, a few days if you use strawberries.

● TOFFEE WALNUT FROZEN YOGHURT ●

Not too sweet, but quite sweet enough this one will appeal to all.

250ml pot Greek yoghurt
4 tablespoons maple syrup
50g walnuts

Go steady – this one requires some serious culinary ability. Grin! Firstly, put the yoghurt and the maple syrup into a bowl (make sure you have the real McCoy; not that rubbish masquerading as "Maple Flavour Syrup") and stir with a fork until they are blended together. Secondly, bash up the walnuts with a rolling pin until they're in smallish pieces and stir them into the yoghurt/syrup mixture. Pour the mixture into a Tupperware box and freeze for about an hour. This one is YUMPTIOUS! Not as good for the healthy diet as the strawberry recipe above, but not absolutely dreadful and it is more luxurious, more creamy, more smooth on the palate. Lovely! (Feeds four).

● WHITE WINE SORBET ●

I thought I'd leave you with an easy, not-posh version of a posh pud. For some reason, such a sorbet is considered a delicacy, and thus hard to make. Well, it is delicate, but it certainly isn't hard to make!

500g caster sugar
275ml sweet wine (Sauterne or something like that)
500ml water
Juice of two lemons
Juice of one orange

In a pan, put the wine, water and sugar. Heat them fairly gently, stirring all the while, giving the sugar plenty of time to dissolve slowly. Once you have the resulting syrupy liquid, turn up the heat and boil for about five minutes. Take the pan from the heat and leave the syrup to cool for an hour or so. Then, stir in the orange and lemon juice, pour into a Tupperware box and freeze until it's firm. It's lovely, this. And perfectly safe to serve to children, as almost all the alcohol will have evaporated during the boiling time. It's sweet as anything, but with a good citrus-sour kick aftertaste. Yum! (Serves 4 greedy people or six polite ones).

And I'm sorry, but that's your lot for today!