1 cup sliced almonds
1 (5 inch thick) slice of seedless watermelon, rind removed
12 ounces original vanilla yogurt
1/2 cup blueberries
1/2 cup sliced strawberries
Toast almonds in a skillet over medium heat for a couple of minutes or until golden. Remove from pan to cool.
Cut watermelon into 8 even pie shaped wedges.
Dip outside curved edge of watermelon in yogurt then in sliced almonds and place on serving platter in a pie-shaped formation. Repeat with remaining watermelon wedges.
Once all of the wedges have been placed in a pie shape, use the remainder of the yogurt to frost the top of the pie.
Place blueberries and sliced strawberries in a decorative pattern on top.
Serve immediately or chill until serving.
From Table Spoon