seedless watermelon rind removed 5 inch thick
yoplait vanilla yogurt
1Toast almonds in a skillet over medium high heat for a couple of minutes or until golden. Remove from the pan to cool. Cut watermelon into 8 even pie shaped wedges.
2Dip outside curved edge of watermelon in yogurt then in the sliced almonds and place on serving platter in a pie shaped formation. Repeat with remaining watermelon wedges.
3Once all of the wedges have been placed in a pie shape use the remainder of the yogurt to frost the top of the pie.
4Place the blueberries and sliced strawberries in a decorative pattern on top. Serve immediately or chill until you are ready to serve.