Hi Sheree, yes and yes. I usually use yoghurt cheese as a spread (I make it with vanilla yoghurt so it's not very tart) but there are loads of recipes, from salad dressings to pasta to cheese cake. I found the recipe in the New York Times, and really like it. I have other recipes that I have not tried yet, I'll post them if you want. No doubt many of them came from recipelink!
Tracey

Creamy Orange Vinaigrette
"Eat Well the YoChee Way," Nikki and David Goldbeck (Ceres Press)

1/3 cup orange juice
2 tablespoons balsamic or red wine vinegar
1 teaspoon finely minced orange peel
1/8 teaspoon salt
1/4 cup yogurt "cheese"
2 tablespoons flavorful oil (like eg. eExtra-virgin olive oil)
cayenne, white or black pepper, to taste (optional)

Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh. Makes 2/3 cup, with 35 calories and 3 grams of fat per tablespoon.