1 cup sliced almonds (see note in post above for nut-free)
1 cup blueberries
1 cup sliced strawberries
Place the watermelon on its side on a cutting board. Cut 3 to 5 inches off each end to create large center slice between 3 to 5 inches in depth. Trim off the outer rind.
Cut the watermelon slice into 6 to 8 pie-shaped wedges. Blot edges with paper towels to absorb excess moisture.
Dip the back (curved) side of each slice in yogurt and then almonds, re-assembling pieces on a serving platter as each piece is completed. When finished, it will look like pie crust of almonds around watermelon slices.
Frost the top of the reassembled watermelon with remaining the yogurt and decorate top with berries. Chill until ready to serve.