Place watermelon on side on cutting board. Cut 3 to 5 inches off each end to create large center slice 3 to 5 inches in depth. Trim off outer rind.
Cut 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 serving platter as each piece is completed.
When finished, it will look like piecrust of almonds around watermelon slices. Frost top of reassembled watermelon with remaining yogurt and decorate top with berries. Serve cold.