THE INVENTION RELATES TO A STABLE BEVERAGE COMPRISING AT LEAST ONE TEXTURE COMPONENT SELECTED FROM THE GROUP CONSISTING OF UNHOMOGENISED VEGETABLE PUREE, FRUIT PULP AND FRUIT PUREE, OPTIONALLY UNHOMOGENISED VEGETABLE JUICE AND/OR FRUIT JUICE, OPTIONALLY HOMOGENISED VEGETABLE MATERIAL AND/OR FRUIT MATERIAL, AND A PLANT STEROL ESTER AND/OR PLANT STANOL ESTER IN AN AMOUNT OF FROM 0.2 TO 25% BY WEIGHT OF THE BEVERAGE. ADDITIONALLY THE INVENTION RELATES TO A METHOD FOR PREPARING THE STABLE BEVERAGE.